Plokkfiskur
A comforting Icelandic fish stew of flaked white fish, potatoes, and onion bound in a velvety béchamel — humble, hearty, and delicious.
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.
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Pro Tips
- →
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.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Plokkfiskur with smoked haddock
- •
Creamy fish pie with pastry lid
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Plokkfiskur-stuffed jacket potatoes
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Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
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.
Can I make this ahead of time?
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.
What can I substitute if I don't have all the ingredients?
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.
Nutrition Facts
Per serving (380g / 13.4 oz) · 4 servings total
Time Summary
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