Plokkfiskur from Iceland
Warm, creamy, and deeply comforting, Plokkfiskur is a classic Icelandic fish and potato stew that embodies the essence of Nordic homestyle cooking. Made with tender white fish, buttery potatoes, and a rich béchamel sauce infused with sautéed onions and a touch of white pepper, this dish is the ultimate comfort food perfect for chilly evenings. Its velvety texture and mild, savory flavors are beautifully complemented by a garnish of fresh parsley and a squeeze of lemon for brightness. Quick to prepare in under an hour, this easy recipe is perfect for weeknight dinners or as a unique way to explore traditional Icelandic cuisine. Serve it with warm rye bread for a truly authentic experience. Keywords: Icelandic recipes, Plokkfiskur, fish and potato stew, traditional Nordic cuisine, easy comfort food recipes.
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Ingredients
- 500 grams White fish (such as cod, haddock, or pollock)
- 500 grams Potatoes
- 1 medium Onion
- 50 grams Butter
- 30 grams All-purpose flour
- 500 milliliters Milk
- 1 teaspoon Ground white pepper
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley (optional, for garnish)
- 1 piece Lemon wedge (optional, for serving)
Directions
Step 1
Peel and dice the potatoes into evenly sized chunks. Place them in a pot of salted water and bring to a boil. Cook for 12-15 minutes, or until soft enough to pierce easily with a fork. Drain and set aside.
Step 2
In a separate pot, bring water to a gentle simmer. Add the white fish and poach for 5 minutes, or until the fish is just cooked through and flakes easily with a fork. Remove the fish from the water, let it cool slightly, and break it into large flaky pieces. Set aside.
Step 3
Peel and finely chop the onion. In a large pan, melt the butter over medium heat and sauté the onion until softened and translucent, about 5-7 minutes.
Step 4
Sprinkle the flour into the pan with the onions and stir well to create a roux. Cook the roux for 1-2 minutes, stirring constantly.
Step 5
Gradually add the milk to the roux, a little at a time, whisking constantly to create a smooth, creamy sauce. Continue to stir until the sauce thickens, about 3-4 minutes.
Step 6
Season the sauce with ground white pepper and salt. Taste and adjust the seasoning as necessary.
Step 7
Gently fold the cooked potatoes and fish into the sauce. Stir carefully to combine, ensuring that the potatoes and fish remain intact. Let the stew warm through for 3-5 minutes.
Step 8
If desired, garnish the Plokkfiskur with fresh parsley before serving. Serve hot with a lemon wedge on the side for a burst of freshness.
Nutrition Facts
| Serving size | (1760.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1698.0 |
| Total Fat 57.1g | 0% |
| Saturated Fat 30.0g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 413.9mg | 0% |
| Sodium 3179.5mg | 0% |
| Total Carbohydrate 170.8g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 38.6g | |
| Protein 125.5g | 0% |
| Vitamin D 1234.9IU | 0% |
| Calcium 898.2mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 5314.7mg | 0% |
Source of Calories