There’s something profoundly comforting about a dish like Plokkfiskur—a creamy Icelandic fish stew that speaks to the soul of Nordic home cooking. Rooted in simplicity and resourcefulness, this humble recipe transforms everyday ingredients—flaky white fish, buttery potatoes, sweet onions, and a smooth béchamel—into a bowl of pure comfort.
I first discovered Plokkfiskur on a chilly afternoon in Reykjavik, where it was served with a thick slice of dark rye bread and a dollop of butter. The flavors were mild yet deeply satisfying, warming me from the inside out like a familiar hug. It’s the kind of dish you make when the weather calls for something hearty, or when you want to breathe new life into leftover fish and potatoes.
What I love most is how versatile and forgiving Plokkfiskur is. It’s a recipe that feels more like a rhythm than a rule—no two versions are exactly the same, and that’s part of its charm. Whether you’re feeding a family or curling up solo with a bowl and a blanket, this stew delivers all the cozy vibes.
Ingredients
-
500g (1.1 lb) of flaked, cooked white fish, such as cod or haddock
-
500g (1.1 lb) potatoes, peeled and boiled
-
1 medium onion, finely chopped
-
2 tbsp butter
-
2 tbsp all-purpose flour
-
400ml (1 2/3 cups) whole milk
-
Salt and white pepper, to taste
-
Fresh parsley or chives (optional, for garnish)
-
Optional: For added flavor, use 1 tsp Dijon mustard or ¼ tsp nutmeg
Execution
-
Prep the Base:
-
Boil the peeled potatoes until soft (about 20 minutes). Drain and roughly mash or dice.
-
Prepare the fish by poaching or steaming, then flake it into small pieces. Set aside.
-
-
Cook the Onion:
-
Place a large saucepan on medium heat and allow the butter to melt.
-
Add the chopped onion and cook, stirring occasionally, until soft and translucent (around 5 minutes).
-
-
Make the White Sauce:
-
Stir in the flour to create a roux. Cook for 1–2 minutes while stirring continuously.
-
Whisking the entire time, pour the milk in slowly until the mixture is creamy and free of lumps.
-
-
Combine:
-
Incorporate the flaked fish and mashed potatoes into the sauce. Stir gently to combine.
-
Season with salt, white pepper, and optional mustard or nutmeg.
-
-
Heat Through:
-
Let simmer on low heat for 5–10 minutes until creamy and fully heated.
-
-
Serve:
-
Garnish with chopped parsley or chives if desired.
-
Serve hot with rugbrauð (Icelandic rye bread) or hearty dark bread.
-
Additional Tips
✔ Save time by using leftover fish or potatoes!
✔ For a richer version, swap part of the milk with cream.
✔ It should be thick and hearty, not soupy—adjust milk as needed.
✔ Add a generous knob of butter at the end for a silky, rich touch.
Q&A About Plokkfiskur
Q: What is Plokkfiskur?
A: Plokkfiskur is Iceland’s beloved comfort food—a hearty mash of flaky white fish, tender potatoes, and sweet onions bound together in a creamy béchamel-like sauce. Often served with rye bread and a pat of butter melting on top, this humble dish transforms leftovers into something deeply satisfying. Its name means ‘plucked fish,’ referring to the flaked texture, and it’s a cozy staple in Icelandic homes, especially during chilly winters.
Q: What type of fish should I use?
A: Mild white fish works best—cod, haddock, or pollock are traditional choices. You can use fresh, poached fish or repurpose leftover cooked fish.
Q: Can I use leftover potatoes?
A: Absolutely! Plokkfiskur is perfect for using up leftover boiled potatoes. Just roughly mash or dice them before adding them to the stew.
Q: Is Plokkfiskur supposed to be thick?
A: Yes, it should be thick, creamy, and hearty—not soupy. The sauce brings everything together, creating a hearty, stew-like dish with the fish and potatoes.
Q: Can I make Plokkfiskur in advance?
A: Yes! It reheats beautifully. store leftovers in a sealed container in the fridge for no more than three days. When reheating, warm them slowly on the stove and mix in a little milk if necessary.
Q: What do you serve with Plokkfiskur?
A: Traditionally, it’s served with rugbrauð (Icelandic dark rye bread) and butter. You can also serve it with crispbread or even a fresh green salad for contrast.
Q: Can I freeze Plokkfiskur?
A: Technically yes, though the texture of the sauce and potatoes may change slightly after freezing. For best quality, enjoy it fresh or within a few days refrigerated.
💙 Why You Should Make Plokkfiskur
If you love cozy, nourishing meals with a story, Plokkfiskur deserves a spot in your kitchen. This Icelandic classic is more than just a fish stew—it’s a dish rooted in tradition, thrift, and warmth. Here’s why it’s worth making:
-
Comfort in a Bowl: Creamy, delicate, and warming, plokkfiskur is comfort food at its finest. It’s the ultimate cold-weather comfort food—warm, hearty, and deeply satisfying.
-
Great Use of Leftovers: This recipe is an ideal way to use up leftover white fish and boiled potatoes, minimizing waste while maximizing flavor.
-
Quick & Easy: With just a few staple ingredients and under 45 minutes to make, it’s a great weeknight dinner option that doesn’t skimp on taste.
-
Budget-Friendly: Using basic pantry ingredients and affordable fish like cod or haddock makes this a delicious and economical meal.
-
Cultural Experience: Making Plokkfiskur at home brings a taste of Iceland to your table. Serve it with dark rye bread and you’ll feel transported to a cozy Reykjavík café.
-
Customizable: Add herbs, cheese, or even a hint of mustard to make it your own. It’s a simple canvas for your favorite twists.
🥣 Nutrition Facts (Per Serving)
-
Calories: 390 kcal
-
Protein: 28g
-
Fat: 17g
-
Saturated Fat: 8g
-
-
Carbohydrates: 30g
-
Fiber: 3g
-
Sugar: 5g
-
-
Cholesterol: 75mg
-
Sodium: 320mg
-
Calcium: 160mg
-
Iron: 2mg
-
Potassium: 850mg
📌 Notes:
-
Values can vary based on the type of fish used and whether you include cream or just milk.
-
To reduce fat, use low-fat milk and cut back on butter.
-
To increase fiber, leave the skins on the potatoes or add a side of steamed vegetables.
Happy Cooking
Diana
