A comforting Icelandic fish stew of flaked white fish, potatoes, and onion bound in a velvety béchamel — humble, hearty, and delicious.
Plokkfiskur (literally 'plucked fish') is one of the oldest everyday dishes in Iceland, originally conceived as a frugal way to use up leftover boiled fish and potatoes. The dish reflects Iceland's deep relationship with the sea: cod, haddock, and saithe have sustained the island's population for centuries, and virtually every household had a pot of this stew on the stove during winter. Modern versions are often finished with a generous layer of cheese and grilled until golden. It remains a beloved comfort food served in both homes and restaurants across the country.
Serves 4
Place fish in a shallow pan, cover with cold salted water, bring to a gentle simmer, and poach for 6–8 minutes until just cooked. Reserve 150 ml of the poaching liquid, then flake the fish into large chunks.
Cook the cubed potatoes in salted water until just tender, about 12 minutes. Drain well.
Melt the butter in a wide saucepan over medium heat. Soften the onion for 5 minutes. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and reserved poaching liquid. Season with salt and white pepper, and stir until the sauce thickens, about 4 minutes.
Fold in the potatoes and flaked fish gently. If using the cheese topping, transfer to a baking dish, scatter cheese on top, and grill for 5 minutes until golden. Serve with rye bread.
Do not over-stir once the fish is added — large flakes make a better texture.
Rúgbrauð (Icelandic rye bread) is the traditional accompaniment.
A pinch of curry powder is a popular modern addition.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Refrigerate for up to 2 days. Reheat gently on the stovetop, adding a splash of milk if needed.
Plokkfiskur has been made in Icelandic kitchens since at least the 19th century. It was a Monday staple in fishing communities where Sunday's leftover boiled fish needed using up.
Yes — thaw completely, pat dry, and poach as directed. The texture may be slightly softer.
Use cornstarch (cornflour) instead of plain flour to make a gluten-free version.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (380g / 13.4 oz) · 4 servings total
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