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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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
Season the sauce with ground white pepper and salt. Taste and adjust the seasoning as necessary.
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.
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
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 3180 mg | 138% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 38.6 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 30.9 mcg | 154% | |
| Calcium | 898 mg | 69% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 5315 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
