plokkfiskur

Icelandic Fish Stew is a traditional dish made by mixing mashed fish, béchamel sauce, and potatoes. Plokkfiskur is a popular dish for cold weather, and is an awesome way to try the flavors of Iceland at home. 

Plokkfiskur - A Traditional Icelandic Fish Stew Recipe

potatoes

onion

oz cod (deboned and with no skin)

Unsalted butter

tbsp All purpose flour

Milk

Salt

White pepper

Add 1 lb of potatoes into a large pot. Then, add enough water to cover the potatoes with an inch of water. Turn to a high heat and bring the water to a boil.

Boil the potatoes until fork tender, or about 10-15 minutes. Then drain the potatoes.

Return the potatoes to the pot and use a potato masher to mash them (you can leave them lumpy or mash them until they are creamy, whatever your preference is).

In a medium-sized pot, boil some water. Once the water begins to boil, add about 1 tbsp of salt to the water, and turn it down to a simmer.

When the water is simmering, lower in 10 oz cod fish. Boil for about 5-6 minutes until the fish is white and begins to turn flaky. Then drain. Set the fish aside.

In a dutch oven, melt 3 tbsp butter over medium heat. Add 1/2 an onion and stir for about 5 minutes or until the onions begin to turn translucent.

Sprinkle the onions with 2 tbsp flour, and mix until a paste forms.

Add 3/4 cup milk until a wet paste is formed (it should look like wet mashed potatoes).

Add the cooked fish and use your wooden spoon to mash it until the fish breaks into pieces.

Add the mashed potatoes and mix together again. If your Plokkfiskur is too thick, you can add another ¼ cup milk to the pot and mix again (this is up to personal preference).

Add the 1/4 tsp salt and 1/2 tsp white pepper and mix again (add more or less to taste).

Spoon into a bowl and eat with rye bread slathered in butter. Enjoy!

Plokkfiskur is a traditional fish stew from Iceland which is very simple with few ingredients. It&#x27;s a hearty dish that is typically eaten with rye bread on the side. 

You can make plokkfiskur at home even if you&#x27;re not living in Iceland. Cod and haddock fillets are available almost all over the world. The same goes for potatoes and onion, which are the main ingredients. 

This particular Plokkfiskur recipe can be cooked in the oven for a more savory effect or fried in a saucepan on a stovetop. 

If you make the Plokkfiskur in the oven, you should cook it at 220°C (428°F). The potatoes should then be preboiled until almost finished, and added to the casserole. 

Make the sauce with butter, milk, fish stock, and wheat flour on the side and add it on top before putting the casserole into the oven. Cook the Plokkfiskur in the oven until it gets a nice golden surface.

Plokkfiskur Recipe

½ onion, chopped or sliced

50-gram butter

dl milk

fish stock cube

wheat flour

bay leaves

Boil the potatoes

Chop the onions, preferably fine chopped

Cut the fish fillet into smaller pieces and...

Cut the fish fillet into smaller pieces and place it in a saucepan along with the onions and bay leaves. Add some water to the saucepan.

Allow it to cook and put it aside...

Allow it to cook and put it aside when the water is boiling

Add butter, milk, fish stock, and wheat flour...

Add butter, milk, fish stock, and wheat flour into the saucepan

Put it back on the stovetop and stir...

Put it back on the stovetop and stir until it's mixed nicely

Add salt and pepper

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