Faroese Seabird Stew

About This Recipe

A uniquely Faroese dish using locally-hunted seabirds like fulmar, combined with potatoes and savory broth. While unconventional to outsiders, this represents authentic Faroese food traditions that utilize sustainable, local resources unique to the North Atlantic islands.

Ingredients

Serves 4

• 800 gseabird meat (fulmar or similar), cubed
• 600 gpotatoes, cubed
• 2 mediumonions, chopped
• 1 litergame or vegetable broth
• 2 bay leavesbay leaves
• 4 peppercornsblack peppercorns

Instructions

1. 1

   Prepare Bird

   Clean seabird meat thoroughly. Remove any remaining feathers or shot. Cut into cubes.

2. 2

   Brown Meat

   Heat pot with oil. Brown bird meat on all sides, then remove and set aside.

3. 3

   Build Stew

   Sauté onions, add potatoes and broth. Return meat to pot with bay leaves and peppercorns.

4. 4

   Simmer Long

   Bring to boil, reduce heat, cover and simmer for 1.5-2 hours until meat is very tender.

5. 5

   Serve

   Remove bay leaves. Serve hot in bowls with dark bread.

Variations

• •

  Use chicken or duck as substitute

• •

  Add root vegetables like turnip

• •

  Include juniper berries for spice

Storage

Refrigerate for 2 days; freezes well for 2 months

Frequently Asked Questions