Main CourseDinner

Plokkfiskur (Icelandic Fish Stew)

Name: Plokkfiskur (Icelandic Fish Stew)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: icelandic, scandinavian
Ingredients: 500 g white fish fillet skinless, boneless; 500 g potato peeled, diced; 1 pcs yellow onion finely chopped; 30 g butter; 30 g all-purpose flour; 300 ml milk; 100 ml fish stock; 2 tbsp fresh chive chopped (optional); 1 tsp salt; 0.5 tsp black pepper freshly ground

Plokkfiskur is a comforting and hearty Icelandic fish stew made with flaked fish, potatoes, and sometimes onions, bound in a creamy white sauce. It's traditionally served with rye bread. This recipe offers a simple yet authentic taste of Icelandic home cooking.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 333 kcal

Allergen information: may contain celery, fish, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gwhite fish fillet, skinless, boneless
500 gpotato, peeled, diced
1 pcsyellow onion, finely chopped
1 tspsalt
0.5 tspblack pepper, freshly ground

roux

30 gbutter
30 gall-purpose flour

sauce

300 mlmilk
100 mlfish stock

garnish

2 tbspfresh chive, chopped(optional)

Equipment

saucepan · large pot · whisk · potato masher

The method

Step by step

1
Place the white fish fillets in a large pot and cover with cold water. Add a pinch of salt to the water.
Cook’s note: Ensure the water covers the fish completely for even cooking.
2
Bring the water to a gentle simmer over medium heat and cook the fish for 5-7 minutes, or until it is opaque and flakes easily.
About 7 min
Cook’s note: Do not boil vigorously, as this can break up the fish too much.
3
Carefully remove the cooked fish from the pot, reserving the cooking liquid. Let the fish cool slightly, then flake it into bite-sized pieces, removing any remaining bones or skin.
About 5 min
4
In a separate pot, add the diced potatoes and cover with cold water. Bring to a boil and cook until tender, about 10-15 minutes.
About 15 min
Cook’s note: Test with a fork to ensure they are soft enough to mash easily.
5
Drain the cooked potatoes and mash them roughly with a fork or potato masher. Set aside.
About 2 min
Cook’s note: Don't over-mash; a few lumps add texture.
6
In a large saucepan or Dutch oven, melt the butter over medium heat.
About 1 min
7
Add the chopped yellow onion to the melted butter and sauté until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Stir occasionally to prevent burning.
8
Sprinkle the all-purpose flour over the softened onions and stir constantly for 1 minute to create a roux.
About 1 min
Cook’s note: Cooking the flour briefly helps remove the raw flour taste.
9
Gradually whisk in the milk and fish stock, stirring continuously to prevent lumps until the sauce thickens.
About 3 min
Cook’s note: Use a whisk for a smooth sauce.
10
Add the flaked white fish and mashed potatoes to the sauce. Stir gently to combine everything.
About 1 min
Cook’s note: Be careful not to break up the fish too much.
11
Season the plokkfiskur with salt and black pepper to taste. Heat through for a few minutes until piping hot.
About 3 min
Cook’s note: Adjust seasoning as needed.
12
Serve hot, garnished with fresh chives if desired. Traditionally enjoyed with dark rye bread.

Per serving

Nutrition

71%Score

Calories: 332.7kcal
Protein: 29.5g
Carbs: 34.9g
Fat: 8.6g
Fibre: 4.1g
Sugar: 6.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover plokkfiskur in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of milk or fish stock if it seems too thick.