Plokkfiskur (Icelandic Fish Stew)

Prep: 20 min  |  Cook: 35 min  |  Serves: 4

Plokkfiskur, literally "plucked fish," began as a way to use leftover boiled cod or haddock. Today it is a fixture of Icelandic home cooking, best eaten on a cold evening with buttered rye bread.

Ingredients

• 600 g skinless cod or haddock fillets
• 600 g floury potatoes, peeled and cubed
• 1 large yellow onion, finely diced
• 40 g butter
• 40 g plain flour
• 400 ml whole milk, warmed
• 1 tsp mild curry powder (optional, traditional in some homes)
• 2 tbsp chopped chives
• Salt and white pepper
• 50 g grated mature cheddar (optional, for the gratin top)

Method

1. Simmer the fish in lightly salted water for 6-8 minutes until just cooked. Lift out, cool slightly, and flake into large pieces, discarding any bones.
2. Boil the potatoes in salted water for 12-15 minutes until tender. Drain and let steam dry.
3. Melt the butter in a wide pan over medium heat. Soften the onion for 8 minutes without browning.
4. Stir in the flour and curry powder and cook for 2 minutes. Whisk in the warm milk gradually to make a smooth, thick sauce. Season well.
5. Fold in the potatoes and fish gently, crushing some potato so the stew turns creamy but still chunky.
6. Serve straight from the pan, or transfer to a baking dish, top with cheese and grill for 5 minutes until bubbling.

Tips

Use up leftover fish or smoked haddock for a deeper flavor. Serve with rúgbrauð, pickled beetroot and a squeeze of lemon.