Midnight Sun Skrei Stew

This coastal bowl celebrates the Arctic journey of winter-run skrei, a pristine fish prized in Northern Norway when days glow under the midnight sun. Generations of cooks simmered sturdy vegetables in seaworthy broth to cradle tender chunks of skrei, finishing with herbs, citrus, and a touch of cream for balance. The result is a bright, briny, and comforting stew that feels both rustic and elegant—ideal for a quiet evening or a festive table.

Ingredients

• 600 g boneless skrei, cut into large chunks
• 500 g waxy potatoes, peeled and 2 cm dice
• 1 medium onion, finely chopped
• 1 stalk leeks, white and light green parts thinly sliced
• 1 large carrot, small dice
• 1 rib celery, small dice
• 3 cloves garlic, minced
• 2 tbsp tomato-paste
• 3 cups hot fish-stock
• 1/2 cup dry white-wine
• 2 tbsp olive-oil
• 1 tbsp butter
• 1 bay-leaf
• 1 tsp dried thyme
• 1 tsp sweet paprika
• 1/2 tsp crushed fennel-seeds
• 1/4 tsp chili-flakes (adjust to taste)
• Pinch of saffron threads, bloomed
• 1/3 cup heavy cream
• 1 tbsp chopped capers
• 1 lemon (zest and wedges)
• sea-salt to taste
• black-pepper to taste
• 2 tbsp chopped dill and 2 tbsp chopped parsley, for garnish
• Warm crusty-bread, for serving

Background and notes

Traditional fish stews across the North Atlantic often highlight one core rule: keep the broth clear, aromatic, and layered, then gently poach the hero fish so it flakes without drying. Here, skrei brings a firm texture and clean flavor. The vegetable base of onion, leeks, carrot, and celery anchors the stew, while tomato-paste, white-wine, and fish-stock lend body and depth. Coastal kitchens often finish with herbs like dill and parsley, plus bright lemon. A whisper of saffron tilts the color toward a polar sunset and pairs beautifully with the sweet, briny notes of capers.

Preparation

1. Pat the skrei dry and cut into large bite-size pieces. Lightly season with a pinch of sea-salt and black-pepper. Set aside while you prepare the base, ideally for about 10 minutes.
2. Bloom the saffron: crush the threads between fingers, then stir into 2 tbsp hot water taken from the warmed fish-stock. Let stand for at least 5 minutes.
3. Prep vegetables: dice the potatoes, finely chop the onion, slice the leeks, dice the carrot and celery, and mince the garlic.

Cooking process

1. Warm a heavy pot over medium heat with olive-oil. Melt in the butter, then add the onion and leeks. Cook, stirring, until translucent and sweet, about 6 to 8 minutes.
2. Add the carrot and celery. Cook until slightly softened, about 3 minutes, then stir in the garlic and cook just until fragrant, 30 to 45 seconds.
3. Stir in the tomato-paste, paprika, and fennel-seeds. Toast, stirring, until the paste darkens slightly, about 2 minutes.
4. Deglaze with the white-wine, scraping the bottom of the pot, and let it reduce by half, about 2 to 3 minutes.
5. Pour in the hot fish-stock along with the bloomed saffron and its liquid. Add the bay-leaf, thyme, and a pinch of chili-flakes. Bring to a gentle simmer.
6. Add the potatoes and simmer until nearly tender, about 10 to 12 minutes, tasting and seasoning with sea-salt and black-pepper as needed.
7. Lower the heat to maintain a bare simmer. Nestle in the skrei pieces. Poach gently until the fish just flakes, 4 to 6 minutes, depending on thickness.
8. Reduce heat to low. Stir in the cream, chopped capers, and the zest of half a lemon. Simmer very lightly for 1 minute to marry flavors. Remove the bay-leaf.
9. Adjust seasoning with more sea-salt, black-pepper, and a squeeze of lemon juice to taste.

Serve and enjoy

Ladle the stew into warm bowls. Shower with chopped dill and parsley. Offer extra wedges of lemon and plenty of warm crusty-bread to swipe through the broth. The interplay of the saffron-tinted broth, the sweet vegetables, the briny pop of capers, and the tender flakes of skrei is the heart of this dish.

Chef’s tips

• Gently does it: once the skrei goes in, keep the simmer low to protect its delicate texture.
• Balance acidity: taste before serving; a final whisper of lemon brightens the broth against the richness of cream.
• Season in layers: add small pinches of sea-salt and black-pepper throughout, not just at the end.
• Heat control: if you prefer more warmth, add a touch more chili-flakes near the end so their aroma stays lively.

Make-ahead and storage

The broth can be prepared up to a day ahead through the step before adding skrei. Cool, store, and reheat gently to a simmer; then poach the skrei just before serving for the freshest texture. Leftovers with fish already added are best enjoyed within 1 day; reheat very gently to avoid overcooking.

Variations

• Herb switch: swap some dill for extra parsley if you prefer a greener, peppery finish.
• Creamy vs. clear: you can omit the cream for a lighter, clearer broth; in that case, add a touch more olive-oil at the finish.
• Citrus edge: add a bit more lemon zest if your broth tastes too mellow.

Quick recap

1. Sweat aromatics in olive-oil and butter.
2. Toast tomato-paste and spices (paprika, fennel-seeds, chili-flakes).
3. Deglaze with white-wine; add fish-stock, saffron, bay-leaf, thyme.
4. Simmer potatoes until just tender.
5. Poach skrei gently; finish with cream, capers, and lemon.
6. Top with dill and parsley; serve with crusty-bread.