Creamy Fish and Leek Casserole (Fiskagryta við Løgum)

Fiskagryta við Løgum, or Creamy Fish and Leek Casserole, is a traditional dish from Faroese cuisine that combines the delicate flavors of fish with the subtle sweetness of leeks. This comforting casserole is perfect for a cozy family dinner or a gathering with friends.

Creamy Fish and Leek Casserole (Fiskagryta við Løgum)

Ingredients

  • 500g white fish fillets, such as cod or haddock
  • 2 leeks, thinly sliced
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 500ml fish or vegetable stock
  • 200ml heavy cream
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt the butter over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
  2. Sprinkle the flour over the leeks and butter, stirring to create a roux. Cook for 2-3 minutes to remove the raw flour taste.
  3. Slowly pour in the fish or vegetable stock, stirring constantly to avoid lumps. Bring the mixture to a simmer.
  4. Add the fish fillets to the pot and gently simmer for 10-15 minutes, or until the fish is cooked through.
  5. Pour in the heavy cream and stir gently to combine. Season with salt and pepper to taste.
  6. Simmer for an additional 5 minutes to allow the flavors to meld together.
  7. Serve the Fiskagryta við Løgum hot, garnished with fresh herbs if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Serving bowls Soup ladle

Serving suggestions

Serve the Fiskagryta við Løgum with crusty bread or boiled potatoes for a hearty meal.

Tips & tricks

For a dairy-free version, you can substitute the heavy cream with coconut cream or a non-dairy milk alternative.

Cost

$20