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