icelandicdinner

Plokkfiskur

Name: Plokkfiskur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: icelandic
Ingredients: 600 g skinless cod or haddock fillets; 600 g floury potatoes, peeled and cubed; 1 large onion, finely diced; 50 g butter; 3 tbsp plain flour; 400 ml whole milk; 150 ml fish poaching liquid or water; 1 tsp salt; 0.5 tsp white pepper; 80 g mature cheddar or Gouda, grated (optional topping)

A comforting Icelandic fish stew of flaked white fish, potatoes, and onion bound in a velvety béchamel — humble, hearty, and delicious.

Prep

15 min

Cook

30 min

Servings

Difficulty

Easy

★★★★★

4.7(1,120 ratings)

#fish#stew#cod#potato#comfort-food#traditional

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About This Recipe

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.

Ingredients

Serves 4

600 gskinless cod or haddock fillets
600 gfloury potatoes, peeled and cubed
1 largeonion, finely diced
50 gbutter
3 tbspplain flour
400 mlwhole milk
150 mlfish poaching liquid or water
1 tspsalt
0.5 tspwhite pepper
80 gmature cheddar or Gouda, grated (optional topping)

Instructions

1
Poach the fish
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.
2
Boil the potatoes
Cook the cubed potatoes in salted water until just tender, about 12 minutes. Drain well.
3
Make the sauce
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.
4
Combine and serve
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.

Pro Tips

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Do not over-stir once the fish is added — large flakes make a better texture.
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Rúgbrauð (Icelandic rye bread) is the traditional accompaniment.
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A pinch of curry powder is a popular modern addition.

Variations

•
Plokkfiskur with smoked haddock
•
Creamy fish pie with pastry lid
•
Plokkfiskur-stuffed jacket potatoes

Storage

Refrigerate for up to 2 days. Reheat gently on the stovetop, adding a splash of milk if needed.

History & Origin

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.

Frequently Asked Questions

Can I use frozen fish?

Yes — thaw completely, pat dry, and poach as directed. The texture may be slightly softer.

Is this dish gluten-free?

Use cornstarch (cornflour) instead of plain flour to make a gluten-free version.

Nutrition Facts

Per serving (380g / 13.4 oz) · 4 servings total

Calories390kcal

Protein36g

Carbohydrates32g

Fat12g

Fiber3g

Protein36g

Carbs32g

Fat12g

Time Summary

Prep time15 min

Cook time30 min

Total time45 min

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About This Recipe

Instructions

Poach the fish

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.

Boil the potatoes

Cook the cubed potatoes in salted water until just tender, about 12 minutes. Drain well.

Make the sauce

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.

Combine and serve

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.