Can I use frozen fish for this recipe?
Yes, you can use frozen cod fillets. Thaw them completely and pat dry before cooking.
LUNCH
Traditional Icelandic Fish Stew (Plokkfiskur) with Rye Bread
Experience the comforting flavors of Iceland with this classic Plokkfiskur recipe. Flaky white fish, tender potatoes, and sweet onions are simmered in a rich, creamy sauce, creating a truly satisfying meal. Best enjoyed with a side of dense, dark rye bread, this hearty stew is perfect for a nourishing lunch or dinner.
HOW TO MAKE IT
Let's cook.
01
Place the cod fillets in a medium saucepan, cover with cold water, and bring to a gentle simmer over medium heat. Cook for 5-7 minutes, or until the fish is opaque and flakes easily. Remove the fish, drain, and set aside to cool slightly. Flake the fish into large pieces.
02
In a separate pot, boil the diced potatoes in salted water for 10-12 minutes, or until tender. Drain and set aside.
03
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent.
04
Sprinkle the flour over the softened onions and stir constantly for 1 minute to create a roux.
05
Gradually whisk in the milk and fish broth, stirring continuously to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 3-5 minutes, or until the sauce thickens.
06
Gently fold in the flaked cod and cooked potatoes. Season with salt and black pepper. Heat through for 2-3 minutes, ensuring the stew is warmed evenly.
07
Serve the hearty Icelandic Fish Stew immediately with slices of dark rye bread on the side.
About This Recipe
Experience the comforting flavors of Iceland with this classic Plokkfiskur recipe. Flaky white fish, tender potatoes, and sweet onions are simmered in a rich, creamy sauce, creating a truly satisfying meal. Best enjoyed with a side of dense, dark rye bread, this hearty stew is perfect for a nourishing lunch or dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of nutmeg to the sauce. A sprinkle of fresh chives or parsley before serving adds a nice touch of color and freshness. If you prefer a thicker stew, cook the sauce for a few extra minutes until it reaches your desired consistency.
Easy Substitutions
Haddock or pollock can be used instead of cod. For a dairy-free version, use plant-based milk and butter. Vegetable broth can replace fish broth. If dark rye bread is unavailable, a crusty whole-grain bread works well.
Storage & Reheating
Store leftover Plokkfiskur in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if needed to restore creaminess.
Serving Suggestions
Serve with a side of Icelandic dark rye bread (rúgbrauð) for dipping. A simple green salad with a light vinaigrette complements the richness of the stew. Pickled red cabbage or gherkins can add a tangy contrast. A dollop of skyr (Icelandic yogurt) on top can also be a refreshing addition.
Common Mistakes
Overcooking the fish: This will make the fish dry and tough. Cook just until it flakes easily. Not whisking the roux properly: This can lead to a lumpy sauce. Whisk continuously when adding liquids. Over-seasoning: Fish broth and butter can be salty, so taste before adding the full amount of salt. Using cold milk/broth: Adding cold liquids to a hot roux can cause lumps. Warm them slightly for a smoother sauce.
Frequently Asked Questions
What kind of potatoes are best for Plokkfiskur?
Starchy potatoes like Russet or Yukon Gold work well as they break down slightly to thicken the stew, but any all-purpose potato will do.
Can I make this stew ahead of time?
While best served fresh, you can prepare the fish and potatoes ahead of time and store them separately. Reheat the sauce and then gently combine everything just before serving.
MORE TO KNOW
Plokkfiskur is a staple in Icelandic homes, often made with leftover fish and potatoes. The key to its comforting texture is the creamy white sauce that binds the ingredients together. While simple, the quality of your fish and the richness of your milk will significantly impact the final flavor. Don't overcook the fish initially, as it will continue to cook slightly when added to the hot sauce. The rye bread is not just for dipping; it's an integral part of the Icelandic culinary experience with this dish, offering a delightful contrast in texture and flavor.
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