Plokkfiskur from Iceland Recipe - That's Nerdalicious

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Plokkfiskur: Iceland’s Comforting Fish Stew

The first time I tasted Plokkfiskur, I was huddled in a tiny, brightly painted café in Reykjavik, battling a fierce Icelandic wind. The warmth of the stew, a creamy, comforting blend of fish and potatoes, instantly chased away the chill. It was a simple dish, yet deeply satisfying, a testament to the resourcefulness and heartiness of Icelandic cuisine. Each bite felt like a warm hug, solidifying my appreciation for the soulful food of this incredible island.

Recipe Overview:

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Dietary Type: Pescatarian

Ingredients:

560 g cooked haddock (about 1 1/4 lbs), or cooked cod
560 g boiled and peeled potatoes (about 1 1/4 lbs)
1 white onion, finely chopped
350 ml milk (about 12 oz)
55 g butter (about 2 oz)
3 tablespoons flour
Salt and pepper to taste
2 tablespoons fresh chives, snipped for garnish

Equipment Needed:

Large saucepan (non-stick preferred)
Medium saucepan
Cutting board
Knife

Instructions:

Begin by preparing the cooked fish. Remove the skin and bones, then break the fish into flakes. Set aside.
Roughly chop the boiled and peeled potatoes. The size doesn’t need to be uniform, as they will be incorporated into the stew.
Finely chop the white onion. This will create a subtle but important aromatic base for the Plokkfiskur.
In a medium saucepan, slowly heat the milk until it is almost to a boiling point. Be careful not to let it scorch. Keep the milk warm over low heat.
While the milk is heating, melt the butter in a large, preferably non-stick, saucepan over medium heat.
Add the finely chopped onion to the melted butter and sauté over medium heat until soft and translucent, about 5-7 minutes. Be careful not to let the onion brown. The goal is to soften it and release its flavor.
Sprinkle the flour evenly over the sautéed onion. Stir well to combine the flour and butter, creating a roux. Cook this mixture for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
Gradually add the warmed milk to the roux, stirring continuously with a whisk to prevent lumps from forming. Continue stirring until the sauce is smooth and thickened.
Simmer the sauce for 3-4 minutes, stirring often, allowing it to thicken further and develop flavor.
Add the flaked fish to the simmering sauce. Stir briskly to break up the fish flakes completely and evenly distribute them throughout the sauce.
Season the mixture liberally with salt and pepper. Taste and adjust the seasoning as needed. Don’t be shy with the seasoning; it’s key to the flavor of the dish.
Gently add the chopped potatoes to the saucepan. Stir gently to combine the potatoes with the fish and sauce, being careful not to mash the potatoes too much.
Cook the Plokkfiskur over low heat until everything is heated through, about 5-7 minutes. Stir occasionally to prevent sticking.
Spoon the Plokkfiskur into individual bowls.
Garnish each serving with 1/2 tablespoon of freshly snipped chives.
Serve hot with dark rye bread and butter.

Expert Tips & Tricks:

Don’t overcook the fish: The fish is already cooked, so you’re just heating it through. Overcooking will make it dry and rubbery.
Seasoning is key: Icelandic cuisine often relies on simple ingredients, so proper seasoning is crucial. Don’t be afraid to be generous with the salt and pepper. Consider adding a pinch of nutmeg for warmth.
Make-ahead option: You can cook the fish and potatoes ahead of time and store them in the refrigerator until ready to use. This will reduce the overall preparation time.
Lemon Pepper enhancement: As noted previously, lemon pepper or seasoning salt can add a flavorful twist, making this dish sing with personality.

Serving & Storage Suggestions:

Serve Plokkfiskur hot in bowls, garnished with fresh chives. The contrast of the creamy stew with the fresh chives adds a delightful visual appeal. Accompany the dish with slices of dark rye bread and butter for a truly authentic Icelandic experience.

Leftover Plokkfiskur can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, stirring occasionally, until heated through. You may need to add a splash of milk to restore the creamy consistency. It is not recommended to freeze Plokkfiskur as the texture of the potatoes and sauce may change upon thawing.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	N/A
Total Fat	15.7 g	24%
Saturated Fat	9.2 g	46%
Cholesterol	144.9 mg	48%
Sodium	251.8 mg	10%
Total Carbohydrate	35.8 g	11%
Dietary Fiber	3.7 g	14%
Sugars	2.3 g	N/A
Protein	40.6 g	81%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions:

Cheese Gratin: For a richer dish, try the gratin version. Mix grated Gouda cheese into the Plokkfiskur, top with extra cheese, and bake in a preheated oven at 375°F (190°C) until the cheese is melted and bubbly.
Different Fish: While haddock and cod are traditional, you can use other white fish such as pollock or even leftover grilled fish.
Herb Variations: Experiment with different herbs such as dill, parsley, or thyme to add unique flavor notes.
Spice It Up: Add a pinch of red pepper flakes for a touch of heat.

FAQs (Frequently Asked Questions):

Q: Can I use frozen fish for this recipe?
A: Yes, you can use frozen fish, but be sure to thaw it completely and pat it dry before cooking to remove excess moisture.

Q: What is the best type of potato to use?
A: Waxy potatoes, such as Yukon Gold or red potatoes, hold their shape well when boiled and are a good choice for Plokkfiskur.

Q: Can I make this recipe dairy-free?
A: Yes, you can substitute the milk with a plant-based alternative like almond or oat milk. Use a dairy-free butter substitute as well. Be mindful that these substitutions may alter the flavor slightly.

Q: How can I prevent the sauce from being lumpy?
A: Ensure the milk is warmed before adding it to the roux and whisk continuously while adding the milk to prevent lumps from forming.

Q: Can I add vegetables other than onions?
A: Yes, you can add other vegetables such as chopped carrots or peas for added nutrition and flavor. Sauté them along with the onions.

Final Thoughts:

Plokkfiskur is more than just a recipe; it’s a taste of Icelandic history and a celebration of simple, comforting flavors. I encourage you to try this recipe and experience the warmth and heartiness of this traditional dish. Feel free to experiment with variations and make it your own. Share your creations and feedback, and perhaps even pair it with a crisp Icelandic beer for the full experience. Bon appétit, or as they say in Iceland, Verði þér að góðu!