Icelandic Plokkfiskur – Creamy Fish and Potato Stew
A classic Icelandic comfort food, Plokkfiskur is a creamy stew of boiled white fish and potatoes, seasoned simply and traditionally served with rye bread.
Ingredients (Serves 4):
* 400g cooked white fish (cod, haddock), flaked
* 500g boiled potatoes, mashed
* 1 small onion, finely chopped
* 2 tbsp butter
* 2 tbsp flour
* 300ml milk
* Salt, white pepper, fresh parsley
Instructions:
1. Sauté onion in butter until soft. Stir in flour to form a roux.
2. Gradually whisk in milk, cooking until sauce thickens.
3. Add flaked fish and mashed potatoes. Heat gently, stirring until combined.
4. Season with salt and white pepper. Garnish with parsley.
5. Serve warm with rye bread and butter.
Icelandic Tip:
This dish is often served with a side of pickled red cabbage or cucumber.
A classic Icelandic comfort food, Plokkfiskur is a creamy stew of boiled white fish and potatoes, seasoned simply and traditionally served with rye bread.
Ingredients (Serves 4):
* 400g cooked white fish (cod, haddock), flaked
* 500g boiled potatoes, mashed
* 1 small onion, finely chopped
* 2 tbsp butter
* 2 tbsp flour
* 300ml milk
* Salt, white pepper, fresh parsley
Instructions:
1. Sauté onion in butter until soft. Stir in flour to form a roux.
2. Gradually whisk in milk, cooking until sauce thickens.
3. Add flaked fish and mashed potatoes. Heat gently, stirring until combined.
4. Season with salt and white pepper. Garnish with parsley.
5. Serve warm with rye bread and butter.
Icelandic Tip:
This dish is often served with a side of pickled red cabbage or cucumber.
Icelandic Plokkfiskur – Creamy Fish and Potato Stew
A classic Icelandic comfort food, Plokkfiskur is a creamy stew of boiled white fish and potatoes, seasoned simply and traditionally served with rye bread.
Ingredients (Serves 4):
* 400g cooked white fish (cod, haddock), flaked
* 500g boiled potatoes, mashed
* 1 small onion, finely chopped
* 2 tbsp butter
* 2 tbsp flour
* 300ml milk
* Salt, white pepper, fresh parsley
Instructions:
1. Sauté onion in butter until soft. Stir in flour to form a roux.
2. Gradually whisk in milk, cooking until sauce thickens.
3. Add flaked fish and mashed potatoes. Heat gently, stirring until combined.
4. Season with salt and white pepper. Garnish with parsley.
5. Serve warm with rye bread and butter.
Icelandic Tip:
This dish is often served with a side of pickled red cabbage or cucumber.
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