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Plokkfiskur

By Groceree

Also known as Icelandic Fish Stew · Plokkari

Poached haddock flaked into boiled potatoes and a white sauce with onion, mashed together roughly and seasoned with plenty of pepper. Icelandic home food, eaten with dark rye bread and butter.

Last updated

A bowl of creamy flaked fish and potato mash with chives, beside dark rye bread and butter
Servings
4 servings
Prep
15 min
Cook
30 min
Total
45 min

Ingredients

  • haddock fillets500 g
  • potatoes500 g
  • whole milk400 ml
  • butter70 g
  • onions1
  • plain flour3 tbsp
  • salt1 tsp
  • white pepper1 tsp
  • chives1 small bunch
  • rye bread4 slices

Instructions

  1. 01

    Peel the and boil them until tender, about 20 minutes, then drain and cut into chunks.

  2. 02

    Poach the gently in the for 6 to 8 minutes, then lift out and flake, discarding the skin and any bones. Keep the .

  3. 03

    Finely chop the . Melt 50 g of the and soften the in it for 5 minutes without browning.

  4. 04

    Stir in the , then whisk in the warm poaching to make a thick white sauce. Simmer for 3 minutes.

  5. 05

    Add the flaked and the and stir roughly over low heat, breaking the up, until it is chunky rather than smooth.

  6. 06

    Season generously with the and , snip the and scatter them over. Spread the with the remaining and serve it alongside.

Notes

  • Keep it rough and chunky; plokkfiskur is not a smooth purée.
  • Be generous with white pepper — it is the defining seasoning.
  • It began as a way to use up yesterday’s boiled fish and potatoes.

Nutrition per serving

Calories
490 kcal
Protein
32 g
Carbs
48 g
Fat
19 g

Estimated from the ingredients.

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