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
- 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.
- Boil the potatoes in salted water for 12-15 minutes until tender. Drain and let steam dry.
- Melt the butter in a wide pan over medium heat. Soften the onion for 8 minutes without browning.
- 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.
- Fold in the potatoes and fish gently, crushing some potato so the stew turns creamy but still chunky.
- 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.
