Plokkfiskur (Icelandic Fish and Potato Stew)
In short: A creamy, chunky mash of poached white fish, potatoes and onion in a mild white sauce, a classic Icelandic home dish served with rye bread. It takes about 50 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Plokkfiskur is the Icelandic answer to leftover boiled haddock or cod: the fish is picked apart and folded into a soft, buttery mash of potatoes and onion in a mild white sauce. It is homey, quick and filling, and it is usually eaten with dark rye bread and butter. Some cooks add a pinch of nutmeg, and others stir in grated cheese or a little curry powder. Cook the fish fresh for the best flavor.
Instructions
- Put the potatoes in a pot, cover with cold salted water and bring to a boil. Cook for 10 to 12 minutes, until just tender, then drain.
- Meanwhile, bring the water to a gentle simmer in a wide pan with a pinch of salt. Add the fish and poach for 6 to 8 minutes, until opaque and easy to flake (63°C / 145°F). Lift out, drain, and flake into large pieces, removing any bones.
- In a large, deep skillet, melt the butter over medium heat. Cook the onion for 6 minutes, until soft but not browned. Stir in the flour and cook for 1 minute.
- Whisk in the warm milk a little at a time. Simmer, stirring, for 5 minutes, until the sauce is smooth and thick enough to coat a spoon. Season with the nutmeg, salt and pepper.
- Fold in the potatoes and fish. Cook over low heat for 5 minutes, crushing about half of the potatoes against the pan with a wooden spoon, until the stew is thick and chunky.
- Taste and adjust the seasoning. Spoon into bowls, scatter with the chives and serve hot with rye bread and butter.
Tips
- Do not stir too hard once the fish goes in. The stew should be chunky, with visible flakes of fish, not a smooth puree.
- For a gratin, spoon the plokkfiskur into a dish, top with grated cheese and bake at 200°C (400°F) for 15 minutes, until bubbling and golden.
Questions and answers
What fish is best for plokkfiskur?
Haddock and cod are traditional. Any firm white fish such as pollock or hake works, and smoked haddock gives a stronger flavor if you like it.
Can I use leftover fish?
Yes, that is how the dish started. Use cooked white fish and warm it in the sauce for 5 minutes along with the cooked potatoes.
Can I make plokkfiskur ahead?
Yes. It keeps for 2 days in the fridge and reheats well in a pan with a splash of milk, which loosens the sauce.
How long does it take to make Plokkfiskur (Icelandic Fish and Potato Stew)?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Plokkfiskur (Icelandic Fish and Potato Stew)?
About 420 kcal per serving, with 35 g of protein, 39 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 39 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
