Iceland

Iceland, a land of beautiful landscapes and friendly charm. It is a Nordic Island nation with a population of just over 330,000. It is the second largest island in Europe after Great Britain.

When the Kárahnjúkar Hydropower Plant started operating, Iceland became the world’s largest electricity producer per capita and they expect to be energy-independent by 2050. The fishing industry is a major part of Iceland’s economy, accounting for 40% of the country’s export earnings with Cod being the most important species harvested. Whale watching has also become an important part of the economy since 1997. Iceland receives around 1.1 million visitors annually. Other than whale watching, visitors to Iceland can enjoy relaxing in Geysir and Strokkur hot springs, taking in the Jökulsárlón glaciar lagoon, the Laugavegurinn hike and of course witnessing the Northern Lights.

Staple foods of Icelandic cuisine include lamb, dairy and fish. Some dishes I came across were Lambakjot meth Graenmeti (Lamb Fricassee with Vegetables), Saltkjöt og baunir (split pea soup with salt lamb), Kartofluflatbrauth (Potato Flatbread), Steiktar Heilagfiski (Baked Halibut)  Sild meth Surum Rjoma og Graslauk (Herring in sour cream) and Sveskuterta (Prune Torte). I opted to make Plokkfiskur (fish stew) which was simple and very tasty.

Rating: 8/10

Serves: 2
Prep time: 15 minutes
Cook time: 40 minutes

1 tbsp butter
1/2 medium onion, finely chopped
1 celery stalks, finely sliced
1 small carrot, finely chopped
1/2 cup white wine
250g small, waxy potatoes, cut into quarters
500ml chicken or vegetable stock
350g haddock, cod or other white fish, cube into 1 inch cubes
1 medium tomato, chopped
1 cup single cream
Salt and pepper to taste
2 tbsp chives, finely chopped

In a heavy-bottomed pot, heavy butter over medium heat
Add onions, celery and carrots and sweat until onions are translucent, about 5 minutes
Add white wine, bring to a simmer and reduce by half, about 5 minutes
Add stock and potatoes, bring to a simmer and cook for 20 minutes or until vegetables are soft
Add cubed fish and chopped tomatoes; softly simmer for another 5 minutes
Turn heat down to low, add cream and salt and pepper to taste and heat until soup is piping hot but not boiling (otherwise the cream with curdle), about 7-8 minutes
Turn off heat, add chives and serve immediately

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