As the first whispers of winter linger in the air, there’s nothing quite as comforting as a steaming bowl of Ulrika Jonsson’s Swedish Fish Stew with Saffron Aioli. Picture this: succulently tender fish and plump shrimp mingling in a creamy, saffron-infused broth that envelops your senses like a warm embrace. I stumbled upon this recipe during a cozy evening spent flipping through my favorite cookbooks, and now it’s become a cherished staple in my home.

Each bite is a delightful harmony of rich flavors, enhanced with a dollop of velvety saffron aioli that dances on your palate and adds an exquisite touch to the dish. Whether it’s a simple weeknight dinner or a gathering with friends, this seafood stew effortlessly elevates any occasion. Grab your favorite crusty bread and let’s embark on a culinary journey to Sweden, where comfort food takes on a whole new identity!

Why is Ulrika Jonsson’s Swedish Fish Stew with Saffron Aioli recipe a Must-Try?

Comforting Warmth: This dish offers a cozy embrace on chilly evenings.
Richly Creamy Broth: The saffron-infused base creates a unique flavor that’s both elegant and warm.
Seafood Delight: Tender fish and shrimp create a delightful combination of textures and tastes.
Impressive Yet Simple: You’ll impress your guests while spending minimal time in the kitchen.
Perfect for Gathering: Serve it with crusty bread for a meal that brings everyone together.
This recipe not only fills your belly but also warms the heart. For more comforting ideas, check out our guide on cozy winter meals!

Ulrika Jonsson’s Swedish Fish Stew Ingredients

• Get ready to savor every bite!

For the Stew

Butter – Adds richness to the stew; can substitute with olive oil for a dairy-free version.
Leek – Provides a mild onion flavor; onions can be used as a substitute if unavailable.
Fennel – Adds an aromatic, slightly sweet flavor; can be omitted if not preferred.
Fennel Seeds – Enhances fennel flavor; can be replaced with anise seeds.
Carrots – Provide sweetness and color; substitute with parsnips for a different flavor.
Potatoes – Add heartiness and texture; can use sweet potatoes for a variation.
Saffron – Infuses a rich aroma and golden color; could substitute with turmeric for a similar color, but flavor will vary.
Canned Tomatoes – Forms the base of the stew; use fresh tomatoes if in season.
Shellfish Stock – Enhances seafood flavor; can substitute with vegetable stock for a lighter dish.
Cream – Adds richness to the stew; use coconut cream for a dairy-free option.
Fish (e.g., cod, halibut) – Main protein source; any firm white fish or salmon can be substituted.
Prawns – Provide sweetness and texture; scallops or crab can be alternatives.
Cayenne Pepper – Adds a hint of heat; adjust to taste or omit for a milder stew.

For the Aioli

Egg Yolks – Base for emulsion; use aquafaba for a vegan alternative.
Groundnut Oil – Provides a neutral flavor; any neutral oil can be used.
Extra Virgin Olive Oil – Adds richness; can be substituted with more groundnut oil if needed.
White Wine Vinegar or Lemon Juice – Adds acidity; either can enhance flavor.
Dijon Mustard – Enhances taste; can use yellow mustard as a substitute.
Garlic – Provides a robust flavor; can omit for a milder aioli.

Dive into this Ulrika Jonsson’s Swedish Fish Stew with Saffron Aioli recipe and let your taste buds take a delightful journey!

How to Make Ulrika Jonsson’s Swedish Fish Stew with Saffron Aioli

Melt the butter in a heavy-based saucepan over medium heat. This creates a rich base for your wonderful stew.
Sauté the chopped leek, fennel, and fennel seeds for about 3-5 minutes until they’re tender and fragrant. This will build layers of flavor that make your stew unforgettable.
Add the diced carrots and potatoes, cooking for an additional 5-10 minutes, stirring occasionally. The veggies should soften but not mush, adding delicious texture.
Sprinkle saffron over the vegetable mixture, then add the canned tomatoes and shellfish stock. Bring everything to a gentle simmer for 5-10 minutes, allowing flavors to meld beautifully.
Incorporate the cream gradually, stirring gently to blend without turning the mixture too pale. Let it maintain a simmer while the cream enriches the stew.
Mix in the fish and prawns, cooking for the final 3-4 minutes until they are just cooked through. You’re looking for that succulent seafood texture that pairs perfectly with the broth.
Prepare the aioli by whisking together egg yolks and salt until thick. Gradually add the groundnut oil in a slow stream while mixing continuously to create a luscious emulsion.
Blend in the olive oil, vinegar or lemon juice, mustard, and the diluted saffron from hot water into the aioli. Whisk until smooth and well combined.
Serve the stew in warmed bowls, topped with a dollop of saffron aioli, a sprig of dill, and accompanied by toasted ciabatta for dipping.

Optional: Garnish with fresh herbs for a burst of color and flavor.
Exact quantities are listed in the recipe card below.

Ulrika Jonsson’s Swedish Fish Stew Variations

Feel free to play with flavors, ingredients, and dietary preferences to make this stew truly your own.

Dairy-Free: Substitute cream with coconut cream for a deliciously rich and creamy base without dairy. The coconut adds a subtle sweetness that complements the seafood beautifully.
Spicy Kick: Add diced jalapeños or a splash of hot sauce for some extra heat. This variation is perfect for those who relish a touch of spice in their meals!
Citrus Zing: Add a squeeze of fresh lemon or orange juice just before serving for a burst of brightness. This invigorating touch balances the stew’s richness while enhancing the seafood flavors.
Vegetarian Delight: Replace fish and prawns with hearty vegetables like mushrooms and zucchini. You can also add chickpeas for protein, making it a satisfying vegetarian option.
Wildcard Herbs: Toss in a handful of fresh dill or parsley at the end for added freshness. These herbs not only enhance flavor but also provide a lovely pop of color.
Wine Boost: Incorporate a splash of white wine into the broth for depth and sophistication. This simple addition enriches the overall taste and makes it feel indulgent.
Nutty Aroma: Top with toasted pine nuts or slivered almonds for a lovely crunch. This surprising texture twist offers a delightful contrast to the creamy stew.

How to Store and Freeze Ulrika Jonsson’s Swedish Fish Stew

Fridge: Store the leftover stew in an airtight container for up to 2 days to maintain its rich flavor and creamy texture.

Freezer: You can freeze the stew for up to 3 months. Let it cool completely before transferring to a freezer-safe container, leaving some space for expansion.

Reheating: When ready to enjoy, thaw the stew overnight in the fridge, then reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Avoid boiling to keep the seafood tender.

Airtight Storage: Ensure the lid is securely sealed to prevent freezer burn and preserve the hearty flavors of this Ulrika Jonsson’s Swedish Fish Stew with Saffron Aioli recipe.

Helpful Tricks for Ulrika Jonsson’s Fish Stew

Room Temperature Ingredients: Ensure all aioli ingredients are at room temperature for proper emulsion. Cold ingredients can lead to a grainer texture.
Avoiding Aioli Clumps: If the aioli thickens too much during mixing, add a tablespoon of warm water to loosen it. This keeps it silky smooth.
Use Heavy Cookware: Stick to a heavy saucepan to maintain even heat distribution. This prevents your stew from scorching and ensures even cooking.
Substitute Wisely: If you don’t have fennel, feel free to omit it, or use a bit more leek instead. Just remember, the Ulrika Jonsson’s Swedish Fish Stew with Saffron Aioli recipe is flexible!
Perfect Timing for Seafood: Add fish and prawns towards the end. Overcooking can dry them out; cook just until they are opaque, and they’ll remain juicy and tender.

Make Ahead Options

These delightful servings of Ulrika Jonsson’s Swedish Fish Stew with Saffron Aioli are perfect for busy meal prep enthusiasts! You can chop all your vegetables (leek, fennel, carrots, and potatoes) and store them in an airtight container in the refrigerator up to 24 hours in advance. The aioli can be made a day ahead and stored in the fridge, where its flavors will meld beautifully. On the day you wish to serve, simply follow the cooking instructions starting from sautéing the prepped vegetables, adding the broth, and then incorporating the seafood last to ensure it’s just cooked through for tender, flavorful bites. This way, you’ll enjoy a comforting dish with minimal time and effort!

What to Serve with Ulrika Jonsson’s Swedish Fish Stew with Saffron Aioli?

Looking to enhance your dining experience with the perfect sides for a cozy seafood delight?

Crusty Ciabatta: The warm, crunchy bread is perfect for dipping into the creamy stew, soaking up its delightful flavors.
Fresh Green Salad: A crisp salad with a tangy vinaigrette adds a refreshing contrast to the richness of the fish stew.
Garlic Roasted Potatoes: Their crispy exterior and fluffy interior beautifully echo the buttery notes of the stew, making each bite divine.
Creamy Risotto: Soft and velvety, this dish complements the stew’s texture while providing a mild backdrop for the seafood flavors to shine.
Chilled White Wine: A glass of chilled Sauvignon Blanc brings a bright acidity that pairs seamlessly with the rich saffron and seafood.
Lemon Sorbet: End your meal with a light, refreshing sorbet that cleanses the palate while balancing the creamy stew.
Steamed Asparagus: The tender crunch of asparagus drizzled with a light lemon sauce highlights the flavors of the dish and adds a healthy green element.
Olive Tapenade: A spread of briny tapenade on toasted bread offers a savory punch that enhances the seafood experience.
Roasted Cauliflower: This nutty side dish adds a satisfying bite and earthy flavor that beautifully rounds out your meal.
Herbed Quinoa: Fluffy quinoa flavored with fresh herbs serves as a nutritious base that absorbs the delicious stew perfectly.

Ulrika Jonsson’s Swedish Fish Stew with Saffron Aioli Recipe FAQs

How do I select the best ripeness of ingredients for the stew?
Absolutely, when choosing ingredients, opt for fresh fish with a mild smell and firm texture, avoiding any with dark spots. For vegetables, look for vivid colors: leeks should be firm and unblemished, while carrots should snap easily when bent. Always choose saffron threads over powdered saffron for the best flavor.

What’s the best way to store leftover Swedish fish stew?
I recommend refrigerating any leftovers in an airtight container for up to 2 days to keep the flavors intact. Make sure to let the stew cool before sealing it up to avoid steaming, which can affect the texture.

Can I freeze Ulrika Jonsson’s Swedish Fish Stew, and if so, how?
Yes! You can freeze the stew for up to 3 months. Allow it to cool completely, then transfer it to a freezer-safe container, providing some space for expansion. When thawing, do so overnight in the fridge, then gently reheat on low heat on the stove to maintain the tenderness of the seafood.

What do I do if my aioli doesn’t emulsify properly?
If your aioli isn’t coming together, don’t worry! Simply start with a clean bowl and add an egg yolk; whisk it vigorously until it thickens. Then, slowly drizzle in the oil, whisking continuously. If it thickens too much, adding a tablespoon of warm water can help loosen it.

Are there any dietary considerations I should keep in mind?
Very! If you’re cooking for someone with shellfish allergies, feel free to substitute prawns with chicken or tofu, maintaining the flavor base without the seafood. For those following a vegan diet, you can use aquafaba in place of egg yolks for the aioli.

Can I adjust the spiciness level of the stew?
Of course! The beauty of this Ulrika Jonsson’s Swedish Fish Stew with Saffron Aioli recipe is its flexibility. If you prefer a milder flavor, simply reduce or omit the cayenne pepper. You can also add it gradually, tasting as you go to find the right balance for your palate.