Swedish Seafood Casserole with Saffron

Swedish seafood casserole with saffron (Fiskgryta), sometimes called fish stew, is a traditional dish in Sweden. It usually consists of various pieces of seafood, such as cod, salmon and shrimps, all tossed together in a creamy saffron sauce. Enjoy with a side of boiled potatoes for the complete Swedish experience!

I once lived in Sweden (for 6+ years actually), and that’s also where I started my food website, inspired by new culinary traditions. The Swedish Cinnamon Rolls (Kanelbullar) are definitely a classic, but there are so many other recipes you probably never ever heard of. This fish stew with saffron is definitely one of them. Let me tell you more about it…

What is Fiskgryta?

Fiskgryta (literally “fish stew” in Swedish) is a fish stew or casserole consisting of various fish and pieces of seafood (most of the time cod, salmon fillets and shrimps), all tossed together in a creamy sauce with saffron.

Elegant and fancy, it’s something in between a soup, a stew and a casserole since it’s cooked in the oven. It makes a perfect dish for special occasions (although I like to create special occasions as an excuse to make it)!

What goes into Swedish fish stew?

• Various seafoods. This recipe calls for equal amount of cod and salmon fillets, and some shrimps too. Mussels could also be a great addition to the dish.
• Saffron. This precious (and expensive!) spice has a vibrant color and a subtle flavor that bring this fish stew to a whole new level.
• Onions + leeks + garlic. They are the foundation of flavor in this fish stew recipe.
• Tomato paste. It helps build rich flavors to the sauce, and enhance the saffron flavors.
• White wine. It adds a touch of acidity and cuts the richness of the sauce, creating a well-balanced dish in terms of flavors.
• Sour cream. It makes the stew rich, creamy and saucy!
• Vegetable broth. It’s used to thinner the sauce a little bit. Feel free to adjust the quantity as needed, using more to thinner the sauce, or less to thicken the sauce.
• Fresh dill. It may seem optional in the recipe, since the dill is mainly used to garnish the stew, but it really adds some subtle note to this Fiskgryta!

How to make seafood casserole with saffron?

This fish stew with saffron may look fancy and advanced, but the recipe is actually simple and straightforward. Here are the main steps of the recipe:

• Prepare the sauce, by following the detailed instructions in the recipe card below. You’ll need to sauté onions and leeks, then add garlic and the tomato paste, salt and pepper. Then, slowly add the liquid ingredients (white wine, cream and broth), and infuse the saffron. Bring to a boil, then turn down the heat to a gentle simmer until the sauce thickens, adjusting the quantity of broth as needed.
• Place the seafood onto a baking dish, and cover with the sauce. I like to start with a base of sauce, then add the fish, then cover with the remaining sauce. Sprinkle some grated parmesan cheese over if desired.
• Bake, and serve with fresh dill and a side of boiled potatoes. Dinner is ready!

What to serve with this seafood casserole with saffron?

Halfway between a soup and a stew, Fiskgryta is usually served with a simple side of boiled potatoes. You can go the traditional way, or pimp up the dish, and serve with some white rice or pasta, such as linguine or tagliatelle.

I also recommend to pair with saffron with a dry white wine, such as a Riesling, Sauvignon blanc or Chardonnay. A Gewurztraminer is a little sweet but would still work great with the dish.

More seafood recipes:

• Fish Duo Crumble with Wine Shallot Sauce (my personal favorite, for years!)
• Pan-Seared Scallops with Orange-Ginger Sauce
• Thai Sweet Chili Salmon with Cashews
• Beet-Cured Salmon Gravlax with Horseradish

With saffron, make also…

• Moroccan Chickpea and Apricot Tagine
• Lussekatter (Saffron Buns)
• Saffron Braided Bread Filled with Vanilla Cream

Swedish Seafood Casserole with Saffron

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• Author: Delphine Fortin
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Mains

Swedish seafood casserole with saffron (Fiskgryta) is a traditional dish in Sweden. It usually consists of various pieces of seafood, such as cod, salmon and shrimps, all tossed together in a creamy saffron sauce. Enjoy with a side of boiled potatoes for the complete Swedish experience!

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Ingredients

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• ½ yellow onion, diced
• 2 Tablespoons (30g) unsalted butter
• 3 medium leeks, rinsed and finely chopped 
• 1 clove garlic, minced
• 1 Tablespoon tomato paste
• Salt and pepper, to taste
• 1 cup (25 cl) white wine
• 1 ⅔ cup (40 cl) sour cream
• ¾ cup (20 cl) vegetable broth
• 0.5g saffron
• 0.6 lbs (300g) cod fillets, cut into chunks
• 0.6 lbs (300g) salmon fillets, cut into chunks
• 0.4 lbs (200g) shrimps, cooked
• 5.3 ounces (150g) parmesan cheese, shredded
• Fresh dill, to serve

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Instructions

1. Melt butter in a large sauté pan over medium heat. Add onions, leeks, and sauté until soft. Add garlic and tomato paste. Season with salt and pepper.
2. Pour in the white wine, cream, and broth, and stir well. Stir in the saffron, bring to a boil then turn down the heat to a gentle simmer for 3-5 minutes. If the sauce is too thick, add a little bit more broth.
3. Add one third of the sauce to a 12.5-inch (32 cm) baking form, then place the fish pieces and the shrimps on top. Cover with the remaining sauce, sprinkle parmesan cheese over and bake for 20-25 minutes at 350°F (180°C).
4. Garnish with fresh dill and serve with a side of boiled potatoes like Swedes do (but you could also serve with a side of rice or linguine).

Christmas, Main Dishes, Pescatarian, Valentine’s Day, Winter

Did you make this recipe?

Lastly, if you make this Swedish Seafood Casserole with Saffron, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!