Icelandic Plokkfiskur: Fish Stew

When winter winds begin to blow, this hearty bowl will steal the show. There is nothing quite like a steaming pot of comfort food on a chilly evening. If you want a meal that wraps you up like a thick wool blanket, it is time to try Icelandic plokkfiskur.

Plokkfiskur is a traditional Icelandic fish stew. It is wonderfully thick, rich, and deeply satisfying. Instead of a watery broth, this stew features tender flakes of white fish and soft potatoes folded into a silky, savory cream sauce. It is simple, humble, and absolutely delicious.

A Taste of Icelandic History

To truly appreciate this Icelandic recipe, it helps to know a little about its roots. In Iceland, the weather can be fierce, and warm, filling meals are a daily necessity. Historically, plokkfiskur was a clever and resourceful way for families to use up leftover boiled fish and potatoes from the night before.

The word "plokk" roughly translates to pluck or flake. This refers to the way the cooked fish is gently pulled apart before being mixed into the sauce. Today, it has evolved from a simple leftover rescue mission into a beloved national staple. The classic combination of potatoes and fish in a creamy base is a testament to how simple ingredients can create pure culinary magic.

From the freezing shores to your kitchen door, this comforting stew leaves you wanting more.

Why You Will Love This Recipe

You do not need to live in Reykjavik to fall in love with this creamy fish stew. Here is why it will quickly become a favorite in your home:

• Simple ingredients: You likely have most of the items sitting in your pantry and fridge right now.
• Incredibly cozy: The rich, buttery sauce and soft potatoes make it the ultimate comfort food.
• Forgiving and flexible: It is highly adaptable. You can use fresh fish, frozen fish, or even last night's dinner.
• Quick to make: Once your potatoes are boiled, the whole stew comes together in just a few minutes.

Ingredients You Need (and Smart Swaps)

Let us gather our ingredients. This recipe relies on a few high-quality staples.

The Base Ingredients:

• 1.5 lbs (680g) white fish: Cod or haddock are the traditional choices. They flake beautifully and have a mild flavor.
• 1.5 lbs (680g) waxy potatoes: Yukon gold or red potatoes hold their shape perfectly. Avoid starchy baking potatoes, which will turn into mush.
• 1 large yellow onion: Finely chopped to provide a sweet, savory backbone.

The Creamy Sauce:

• 4 tablespoons unsalted butter: For sautéing and building the roux.
• 4 tablespoons all-purpose flour: This thickens the stew.
• 2 cups (475ml) whole milk: Warmed slightly.
• 1/2 cup (120ml) heavy cream: For that extra touch of luxury.
• 1 teaspoon kosher salt (plus more to taste).
• 1/2 teaspoon white pepper: Black pepper works too, but white pepper keeps the sauce looking pristine.
• 1/2 teaspoon curry powder or ground nutmeg (optional): Many modern Icelandic cooks add a pinch of sweet curry powder for warmth and a beautiful golden color.

Sensible Substitutions:

• Leftover friendly: If you have baked or boiled fish and potatoes from yesterday, you can skip the boiling steps entirely!
• Dairy-free option: Swap the butter for olive oil or vegan butter. Use an unsweetened oat milk or soy milk in place of the dairy milk and cream.
• Gluten-free option: Use a reliable 1-to-1 gluten-free flour blend in place of the all-purpose flour.

Equipment Needed

You will only need a few basic tools to bring this dish to life:

• A large pot for boiling the potatoes and fish.
• A wide, heavy-bottomed skillet or Dutch oven for the sauce.
• A wire whisk for a smooth sauce.
• A wooden spoon for gentle folding.

Step-by-Step Instructions

Follow these easy steps to build your creamy fish stew.

1. Boil the potatoes

Place your unpeeled potatoes in a large pot of salted water. Bring it to a boil and cook until they are easily pierced with a fork (about 20 minutes). Drain them, let them cool slightly, and peel the skins off. Chop the peeled potatoes into bite-sized chunks.

2. Poach the fish

If you are using fresh fish, bring a shallow pan of lightly salted water to a gentle simmer. Add the cod or haddock fillets. Poach them gently for about 5 to 7 minutes until the fish is completely opaque and flakes easily. Remove the fish with a slotted spatula, let it cool for a minute, and gently break it into large flakes. Set it aside.

3. Sauté the onions

Melt the butter in your heavy skillet over medium heat. Add the finely chopped onions. Cook them slowly for about 5 to 7 minutes until they are soft, sweet, and translucent. Do not let them turn brown.

4. Build the creamy roux

Sprinkle the flour over the cooked onions and butter. Whisk it continuously for 2 minutes. This cooks out the raw flour taste and creates a thick paste.

5. Create the sauce

Slowly pour in the warm milk, whisking constantly to prevent lumps. The sauce will bubble and thicken rapidly. Pour in the heavy cream, salt, pepper, and your optional curry powder or nutmeg. Let it simmer gently for 3 minutes.

6. Fold it all together

Turn the heat down to low. Add your chopped potatoes and flaked fish into the sauce. Use your wooden spoon to gently fold everything together. You want to coat the fish and potatoes without turning them into a paste. Let the stew heat through for 3 to 4 minutes.

Common Mistakes to Avoid

• Curdling the sauce: Do not let the sauce come to a hard, rolling boil once you add the milk and cream. Keep the heat medium-low to maintain a silky texture.
• Overcooking the fish: Fish cooks incredibly fast. Pull it from the poaching water as soon as it turns white. It will continue to cook slightly in the hot cream sauce.
• A watery stew: Be sure to drain your potatoes and poached fish very well before adding them to the sauce. Excess water will dilute your beautiful, creamy base.

Stir it slow and keep it low, and watch the savory flavors flow.

Serving Suggestions

Icelandic plokkfiskur is rich and heavy, so it pairs wonderfully with simple, rustic sides.

Traditional Ideas:

In Iceland, this stew is almost always served alongside dark, dense rye bread (known as rúgbrauð). Smear a thick slice of rye bread with good quality butter to soak up the sauce. A small side of pickled red onions or pickled beets provides a sharp, tangy contrast that cuts right through the richness.

Modern Sides:

If you cannot find rye bread, any crusty sourdough loaf will do perfectly. You can also serve this dish with a bright, peppery arugula salad dressed in lemon juice and olive oil, or alongside some simple roasted asparagus.

Storage and Reheating

If you have leftovers, you are in luck. The flavors in this fish stew meld together beautifully in the fridge.

Storage: Allow the stew to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.

Reheating: The key to reheating plokkfiskur is gentle warmth. Place the stew in a saucepan over medium-low heat. Add a splash of milk to loosen the sauce, as it will thicken in the fridge. Stir it gently until it is warmed through. Avoid the microwave if possible, as high heat can make the fish rubbery and cause the cream sauce to separate.

Icelandic Plokkfiskur Recipe Card

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 4

Ingredients

• 1.5 lbs (680g) cod or haddock fillets
• 1.5 lbs (680g) waxy potatoes (Yukon gold)
• 4 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 4 tablespoons all-purpose flour
• 2 cups (475ml) whole milk, warmed
• 1/2 cup (120ml) heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon curry powder or ground nutmeg (optional)
• Fresh chives or parsley for garnish

Instructions

1. Boil the unpeeled potatoes in salted water until tender (about 20 minutes). Drain, peel, and chop into bite-sized pieces.
2. Poach the fish fillets in a separate pan of gently simmering water for 5 to 7 minutes until cooked through. Drain well and break into large flakes.
3. In a large skillet or Dutch oven, melt the butter over medium heat. Sauté the onions for 5 to 7 minutes until soft and translucent.
4. Sprinkle the flour over the onions. Whisk constantly for 2 minutes.
5. Gradually whisk in the warm milk until the sauce is smooth and thickened. Stir in the heavy cream, salt, white pepper, and curry powder (if using). Simmer on low for 3 minutes.
6. Gently fold the cooked potatoes and flaked fish into the sauce. Heat gently for 3 to 4 minutes until everything is hot.
7. Garnish with fresh chives or parsley and serve immediately.

Notes:

• Substitutions: You can use equal amounts of leftover cooked fish and cooked potatoes to save 20 minutes of prep time!
• Make-ahead tips: You can boil the potatoes a day in advance and keep them in the fridge until you are ready to make the sauce.

A Cozy Kitchen Farewell

Cooking brings us all together, no matter what the weather. So grab a spoon and take a bite, this creamy stew will make things right!