Plokkfiskur (Icelandic Fish Stew)

下ごしらえ

材料

作り方

手順

1. 1

   Place the white fish fillets in a large pot and cover with cold water. Add a pinch of salt to the water.

   調理のヒント： Ensure the water covers the fish completely for even cooking.

2. 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.

   約7 分

   調理のヒント： Do not boil vigorously, as this can break up the fish too much.

3. 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.

   約5 分

4. 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.

   約15 分

   調理のヒント： Test with a fork to ensure they are soft enough to mash easily.

5. 5

   Drain the cooked potatoes and mash them roughly with a fork or potato masher. Set aside.

   約2 分

   調理のヒント： Don't over-mash; a few lumps add texture.

6. 6

   In a large saucepan or Dutch oven, melt the butter over medium heat.

   約1 分

7. 7

   Add the chopped yellow onion to the melted butter and sauté until softened and translucent, about 5-7 minutes.

   約7 分

   調理のヒント： Stir occasionally to prevent burning.

8. 8

   Sprinkle the all-purpose flour over the softened onions and stir constantly for 1 minute to create a roux.

   約1 分

   調理のヒント： Cooking the flour briefly helps remove the raw flour taste.

9. 9

   Gradually whisk in the milk and fish stock, stirring continuously to prevent lumps until the sauce thickens.

   約3 分

   調理のヒント： Use a whisk for a smooth sauce.

10. 10

    Add the flaked white fish and mashed potatoes to the sauce. Stir gently to combine everything.

    約1 分

    調理のヒント： Be careful not to break up the fish too much.

11. 11

    Season the plokkfiskur with salt and black pepper to taste. Heat through for a few minutes until piping hot.

    約3 分

    調理のヒント： Adjust seasoning as needed.

12. 12

    Serve hot, garnished with fresh chives if desired. Traditionally enjoyed with dark rye bread.