Entree: Greenland – Northern Culinary Region – Ammassat (Hearty Greenlandic fish and potato stew made with firm cold-water fish and root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) Arctic char or cod, boneless, skin on, cut into 1 1/2-inch (4 cm) chunks
- 1 lb (450 g) potatoes, peeled and diced into 1/2-inch (1 cm) cubes
- 2 medium carrots, peeled and diced (about 8 oz (225 g))
- 1 medium onion, finely chopped
- 2 tbsp (28 g) butter
- 1 tbsp (15 ml) vegetable oil or seal oil if available
- 4 cups (960 ml) fish stock or water
- 1 cup (240 ml) milk or light cream (optional for a creamier version)
- 2 bay leaves
- 4 whole black peppercorns
- 1 tsp (5 g) sea salt, plus more to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves

Show original ingredient measurements

- 1 lb (454 g) Arctic char or cod, boneless, skin on, cut into 1 1/2-inch (4 cm) chunks
- 1 lb (450 g) potatoes, peeled and diced into 1/2-inch (1 cm) cubes
- 2 medium carrots, peeled and diced (about 8 oz / 225 g)
- 1 medium onion, finely chopped
- 2 tbsp (28 g) butter
- 1 tbsp (15 ml) vegetable oil or seal oil if available
- 4 cups (960 ml) fish stock or water
- 1 cup (240 ml) milk or light cream (optional for a creamier version)
- 2 bay leaves
- 4 whole black peppercorns
- 1 tsp (5 g) sea salt, plus more to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves

Instructions

1. Rinse the fish pieces, pat dry, and season lightly with 1/2 tsp (2.5 g) salt and a few grinds of pepper.
2. In a large pot over medium heat, melt the butter with the oil. Add the chopped onion, carrots, and thyme and sauté until the onion is translucent, about 5 minutes.
3. Add the diced potatoes and stir to coat for 1–2 minutes. Pour in the fish stock (and milk if using), add bay leaves and peppercorns, then bring to a gentle boil.
4. Reduce heat and simmer until the potatoes are almost tender, about 12–15 minutes, skimming any foam from the surface.
5. Gently slide the fish chunks into the simmering broth, spooning liquid over them. Simmer very gently until the fish is opaque and flakes easily, about 6–8 minutes depending on thickness.
6. Remove from heat. Stir in the lemon juice and chopped parsley, adjust seasoning with salt and pepper to taste, and discard bay leaves and peppercorns.
7. Serve hot in deep bowls with dense rye or flat bread on the side to soak up the broth.