farsæll

Farsæll, also known as *Farsællur* in Icelandic, refers to a traditional Icelandic dish that originated as a way to utilize leftover ingredients, particularly fish and potatoes. The name translates roughly to "farmer’s stew" or "farmer’s dish," reflecting its humble origins among rural Icelandic households. The dish is a simple yet hearty combination of boiled potatoes, salted or dried fish (traditionally cod or haddock), and sometimes onions or other vegetables, all simmered together in a broth.

The preparation of farsæll is straightforward, emphasizing practicality and resourcefulness. Fish is often soaked to remove excess salt before being added to a pot with potatoes, onions, and water or broth. The mixture is then boiled until the potatoes are tender, resulting in a thick, flavorful stew. Variations exist depending on regional preferences and available ingredients, with some versions including ingredients like carrots, leeks, or even dried shrimp.

Farsæll holds cultural significance in Iceland, representing the resourcefulness of early settlers who relied on simple, nourishing meals. It remains a staple in Icelandic home cooking, often served as a comforting dish during colder months. While modern Icelandic cuisine has diversified, farsæll continues to be appreciated for its simplicity and connection to Iceland’s culinary heritage. It is commonly enjoyed as a side dish or a standalone meal, particularly in rural areas and among those who favor traditional flavors.