Viking Stew Recipe

Name: Viking Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fish fillets (from white fish); 4 c. potatoes, diced; 1 large onion, diced; 1 qt. half and half; 1/4 lb. shrimp; 2 or 3 cans clams in their own juice; 3 slices bacon, diced; pepper, thyme, nutmeg, paprika, salt and garlic to taste; 3 Tbsp. flour; milk

Servings: persons

1 lb. fish fillets (from white fish)
4 c. potatoes, diced
1 large onion, diced
1 qt. half and half
1/4 lb. shrimp
2 or 3 cans clams in their own juice
3 slices bacon, diced
pepper, thyme, nutmeg, paprika, salt and garlic to taste
3 Tbsp. flour
milk

1
Boil fish
2
fillets (any mixture of firm white fish like red snapper,
3
halibut
4
or
5
Ling
6
cod)
7
in
8
water
9
while dicing potatoes.
10
Cool
11
the
12
fish
13
fillets.
14
Boil the potatoes in the fishy water
15
until
16
tender, with onion and diced bacon.
17
Drain water so 6
18
to
19
8 cups remain.
20
Add 1 quart half and half, 1/4 pound shrimp, deboned cooked fish pieces, 2 or 3 cans of clams in their
21
juice and seasonings to taste.
22
Mix flour with some milk and
23
add for thickening.
24
Simmer gently to heat through. Serve with sourdough bread.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. fish fillets (from white fish), 4 c. potatoes, diced, 1 large onion, diced, 1 qt. half and half, and more.

Yes, Viking Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Viking Stew

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