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Icelandic Fish Stew

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15 min
Prep
25 min
Cook

Ingredients

  • 600 g (1.3 lb) cod or haddock fillets, skinless
  • 500 g (1.1 lb) potatoes, peeled
  • 1 onion, finely chopped
  • 50 g (3.5 tbsp) butter
  • 40 g (1/3 cup) flour
  • 500 ml (2 cups) whole milk
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp white pepper
  • 1 pinch ground nutmeg
  • Fresh chives, chopped, to garnish

Method

  1. Boil the potatoes in salted water until tender, about 15 minutes; drain and roughly mash, leaving some texture.
  2. Meanwhile, poach the fish in barely simmering salted water for 8-10 minutes until just cooked through; drain and flake into large chunks.
  3. In a saucepan, melt the butter over medium heat and soften the onion for 4-5 minutes.
  4. Whisk in the flour and cook for 1 minute to form a roux.
  5. Gradually whisk in the milk, stirring until the sauce thickens and is smooth.
  6. Season with salt, white pepper and nutmeg.
  7. Fold in the mashed potatoes and flaked fish, stirring gently to combine without breaking up the fish too much.
  8. Warm through for 2-3 minutes and serve hot, garnished with chives.

Introduction: Plokkfiskur was born of thrift, a way to transform leftover boiled fish and potatoes into a comforting, hearty meal.

Cultural Background: Plokkfiskur was born of thrift, a way to transform leftover boiled fish and potatoes into a comforting, hearty meal. It remains one of the most beloved home-cooked lunches in Iceland, traditionally served with rúgbrauð (rye bread) and a smear of butter.

Tips: Use day-old boiled potatoes for the best texture. Do not overwork the fish once added, or it will disintegrate into the sauce.

Variations: Add grated cheddar over the top and grill until golden for a baked version. Use smoked haddock for a deeper, smokier flavour.

Storage: Refrigerate up to 2 days in an airtight container.

Reheating: Reheat gently in a saucepan over low heat with a splash of milk to loosen.

FAQs:

Q: What bread is traditionally served with plokkfiskur?

A: Rúgbrauð, Iceland's dark rye bread, with butter.

Q: Can I use frozen fish?

A: Yes, thaw fully and pat dry before poaching.

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