Icelander recipe
How to make Fish stew
Plokkfiskur
All of Iceland
Cooked white fish, such as cod or haddock, broken into flakes and mixed with boiled potatoes and onion in a creamy white sauce. It began as a way to use up leftover fish and is served with dark rye bread and butter.
Ingredients
- 600 g skinless cod or haddock fillets
- 500 g potatoes, peeled
- 1 onion, finely chopped
- 50 g butter
- 3 tablespoons plain flour
- About 400 ml milk
- Salt and white or black pepper
- Chopped chives, and rye bread and butter to serve
Method
- Boil the potatoes in salted water until tender, drain them and cut them into small pieces.
- Put the fish in a pan, cover it with lightly salted water, bring it just to a simmer and poach for about 5 minutes until it flakes. Drain it and break it into large flakes, removing any bones.
- Melt the butter in a large pan and cook the onion gently until soft but not brown.
- Stir in the flour, then add the milk little by little, stirring all the time, until you have a thick, smooth sauce.
- Fold in the fish and potatoes, heat through gently, and season well with salt and pepper.
- Sprinkle with chives and serve hot with rye bread and butter.
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