Plokkfiskur (Fish Stew)
Plokkfiskur is Iceland's national stew. A straightforward but flavorful combination of cooked and mashed Atlantic cod, flour, milk, potatoes, and onions seasoned with salt and pepper. Centuries ago, the aim was to use and combine all of the leftovers from other Icelandic delicacies, which is how the Plokkfiskur was born. This habit, as well as others (such as eating codhead), are great examples of the ancient Icelandic mentality: Icelandic cuisine was delicious.
Ingredients:
- 500gr pollock, haddock, cod dock, or any other white fish
- 500gr potatoes
- 1 large yellow onion (or 2 small, or 3 even smaller)
- 50gr butter
- 3 tbs all-purpose flour
- 300ml milk (or more if you prefer it thinner)
- 1tsp salt
- 1tsp white pepper.
How to make Plokkfiskur:
- Peel and boil the potatoes.
- Poach your white fish according to package directions.
- Put aside.
- Onions should be sautéed in butter over medium heat until transparent.
- Whisk the flour into the butter and onions until it forms a paste.
- Whisk in the milk, a ladle at a time, until the sauce is thick.
- You've made bechamel, which is fantastic!
- Add the potatoes and fish, broken up, to the mixture.
- If you've used up all of the bechamel and it's still too thick, thin it up with milk or poaching water.
- Season to taste.
