Adam Liaw’s Norwegian fish stew

Name: Adam Liaw’s Norwegian fish stew
Cook time: 30 min
Yield: 4
Cuisine: European
Ingredients: 75g butter; 1 large leek, thinly sliced; ½ cup plain flour; 1 litre fish stock; 1 fresh bay leaf; salt, to season; 1 carrot, peeled and cut into matchsticks; 2 potatoes, peeled and cut into matchsticks; 2 parsnips, peeled and cut into matchsticks; 600g ling fillets, cut into 3cm cubes; 250g sour cream; 1 tbsp chives, to serve; slices of baguette and good-quality butter, to serve

Adam Liaw

July 18, 2025

easyTime:< 30 minsServes:4

I love Scandinavian food, and there’s a simplicity to its cooking, especially in winter, that can be very usefully applied in Australian homes.

A slightly soupier version of this stew is a specialty of Bergen, on Norway’s south-west coast. I’ve used just one species of fish, but you can use any seafood you like.

Ingredients

75g butter
1 large leek, thinly sliced
½ cup plain flour
1 litre fish stock
1 fresh bay leaf
salt, to season
1 carrot, peeled and cut into matchsticks
2 potatoes, peeled and cut into matchsticks
2 parsnips, peeled and cut into matchsticks
600g ling fillets, cut into 3cm cubes
250g sour cream
1 tbsp chives, to serve
slices of baguette and good-quality butter, to serve

Method

Step 1
Heat a large saucepan over medium heat and add the butter and leeks. Fry for about 2 minutes until softened.
Step 2
Add the flour and stir to cook for a further minute or two. Add the stock a little at a time and stir to create a thick soup about the texture of thickened cream.
Step 3
Add the bay leaf and season well with salt. Add the remaining vegetables and bring to a simmer. Simmer for 10 minutes, until the vegetables are softened.
Step 4
Add the fish and simmer for a further 5 minutes, then turn off the heat.
Step 5
To finish the stew, place the sour cream in a heatproof bowl and ladle about 1-2 cups of the stew liquid into the bowl. Mix well, then pour the mixture back into the stew, stirring gently to combine the liquids without breaking up the fish and vegetables.
Step 6
Serve bowls of the stew scattered with chives, with slices of buttered baguette on the side.