Plokkfiskur, meaning “plucked fish,” is one of Iceland’s most beloved comfort foods. This humble yet hearty dish is a creamy fish stew made with white fish like cod or haddock, potatoes, onions, butter, and milk or cream, all mashed together into a rich and satisfying blend.
It’s typically served with Iceland’s signature rye bread, making it the ultimate cold-weather comfort meal.
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Icelandic Plokkfiskur: Creamy Fish and Potato Stew
Description
Plokkfiskur, meaning “plucked fish,” is one of Iceland’s most beloved comfort foods. This humble yet hearty dish is a creamy fish stew made with white fish like cod or haddock, potatoes, onions, butter, and milk or cream, all mashed together into a rich and satisfying blend.
Background and Origin
Plokkfiskur has its roots in Iceland’s fishing traditions, which have shaped the country’s culture and cuisine for centuries. It was originally a peasant dish created to make use of leftover boiled fish and potatoes, ensuring nothing went to waste in times when resources were scarce. Over time, this thrifty approach to cooking evolved into a national staple, cherished by families across generations.
During the 20th century, as Iceland modernized, plokkfiskur remained a symbol of home-style cooking and resilience. Today, you can enjoy both in Icelandic homes and in restaurants, often elevated with gourmet touches but still holding onto its rustic, comforting origins.
Ingredients
Instructions
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How to Prepare Plokkfiskur
- Peel and chop the potatoes into small chunks. Boil them for 20 minutes. Seive it and set it aside.
- Mince the onion and set aside.
- Put some water to boil and season with salt. Place the white fish in the boilig water and let it simmer for 10 minutes. Seive it and set it aside.
- Put the butter to boil on medium heat and saute the onions. Once the onions are translucent, drizzle over the onions the all-purpose flour. Stir even to ensure the onion, butter and flour mix evenly.
- Add the milk little by little while mixing into the flour and other ingredients. Once there’s consistency, add the fish and break it down into small pieces using the ladle. This will result in a bechamel cream.
- Once mixed, add the boiled potatoes. Mix it well and break down any big chunks.
- If the plokkfiskur is too thick, add more milk to thin it.
- Continue to mix on low heat for 2 minutes, then turn the heat off.
- Serve with buttered bread.
- Yummy!
Video Credit: Iceland Food Centre–YouTube
Note
Tips for Preparing Plokkfiskur
- You use haddock or Pollock fish and other white fish if you don’t have cod fish.
- Ensure not to brown the onions before adding the flour. Just ensure it's translucent enough before adding the four.
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Plokkfiskur is a taste of Iceland’s seafaring heritage, blending simplicity with nourishment. From fishermen’s leftovers to a national comfort food, it embodies the warmth of Icelandic hospitality in every spoonful.
Happy cooking!
