Can I use frozen fish for Plokkfiskur?
Yes, you can use frozen cod fillets. Thaw them completely before cooking to ensure even doneness.
LUNCH
Hearty Icelandic Plokkfiskur: Fish Stew with Potatoes and Onions
This traditional Icelandic fish stew, known as Plokkfiskur, is a comforting and flavorful dish perfect for a hearty lunch. It combines flaky white fish with tender potatoes and sweet onions in a creamy sauce, offering a taste of Nordic home cooking.
HOW TO MAKE IT
Let's cook.
01
Place the cod fillets in a medium saucepan, cover with 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, reserving 1/2 cup of the cooking liquid, 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 fork-tender. Drain and set aside.
03
In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, 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 (or reserved cooking liquid) until the sauce is smooth and thickened. Bring to a gentle simmer, stirring frequently, and cook for 3-5 minutes until the sauce coats the back of a spoon.
06
Gently fold in the flaked fish and cooked potatoes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat through for 2-3 minutes, ensuring the stew is warmed evenly.
07
Serve hot.
About This Recipe
This traditional Icelandic fish stew, known as Plokkfiskur, is a comforting and flavorful dish perfect for a hearty lunch. It combines flaky white fish with tender potatoes and sweet onions in a creamy sauce, offering a taste of Nordic home cooking.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, add a pinch of nutmeg to the sauce. Fresh dill or parsley can be stirred in at the end for a bright, herbaceous finish.
Easy Substitutions
Haddock or pollock can be used instead of cod. For a dairy-free version, use plant-based milk and butter, and vegetable broth. You can also add 1/4 cup of heavy cream for a richer stew.
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 consistency.
Serving Suggestions
Serve with traditional Icelandic dark rye bread (rúgbrauð) and butter. A side of pickled red cabbage or a simple green salad would complement the richness of the stew. For a more substantial meal, offer a fried egg on top of each serving. A sprinkle of fresh chives or dill adds a nice touch.
Common Mistakes
Overcooking the fish can make it dry and tough; cook just until it flakes. Not stirring the roux enough can lead to a lumpy sauce; whisk continuously until smooth. Over-seasoning with salt initially, as the fish broth and butter already contribute some salinity, so taste and adjust at the end.
Frequently Asked Questions
What kind of potatoes are best for this stew?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well and are ideal for this recipe.
Can I prepare Plokkfiskur ahead of time?
You can prepare the fish and potatoes ahead of time, but it's best to assemble and heat the stew just before serving for optimal texture.
MORE TO KNOW
Plokkfiskur is a staple in Icelandic homes, often made with leftover fish and potatoes. Its simplicity and comforting nature make it a beloved dish, especially during colder months. The key to a good Plokkfiskur is not to overcook the fish, keeping it tender and flaky. The creamy sauce binds all the ingredients together, creating a harmonious and satisfying meal.
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