Fish · Soup and Stew · Travels: Norway

Uncle Ola’s Fisk Stew: Onkel Olas Fiskegryte

We ate this tasty stew today. It might be simple, but it is very worthy of a try. Hilde’s mom started the stew, and her father put the finishing touches to it. I learned later, while washing the cars outside, that it’s Uncle Ola’s recipe. Note to self: washing cars in 2˚C, while wearing a snowsuit, in heavy wind, is badass.

Ola is the favorite uncle, who died recently, leaving his lovely wife, a lady 30 years his junior. He was quite the character! Many years ago Onkel Ola was helping his brother, Hilde’s grandfather, Jon Haralsied, paint the house. When they were almost done Old Lady Olga walked by and said, complaining, “oh, that isn’t very nice.” And, without hesitation, Onkel Ola turns to Old Lady Olga and says,”If I want your opinion, I’ll ask for it!” He was always one for being outspoken and opinionated. I’m starting to see where Hilde gets it!

Onkel Olas Fiskegryte
This recipe can be scaled up or down very easily. Add as many of the veggies as you want, and just remember to use 100g of cooked fish per person.

2 large potatoes
2 carrots
3 stalks of celery
1/2 of a medium leek
3 dL sour cream
2 tablespoons flour
milk to thin
400g of cooked whitefish (cod, halibut, pollock, etc.)
salt and pepper to taste

  1. Boil the vegetables in as little water as possible until soft. Add the cream, flour, and milk to give the stew the consistency of a chowder, however you like it. Then add in the fish and cook for about ten minutes to let the flavors blend. Season to taste.


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