I was fortunate to be able to visit Iceland for the first time last year and what an incredible experience that was. If you are a fan of remote, rugged beauty as I am, I highly recommend a visit to Iceland.
Given that it is an island whose population is concentrated around the coastline it will not come as any surprise that fish features heavily Icelandic cuisine. Plokkfiskur showed up on many menus and curious to know what it was, I ordered it one day (in a Reykjavik Fish and Chip shop actually). Little chunks of potato and tender pieces of cod swaddled in a creamy, slightly cheesy sauce, it was just what the doctor ordered after a day photographing some of the most spectacular landscapes anywhere in the world. I loved it. So much so I began to research it when I got home.
Turns out, even though I am calling this an Icelandic fish and potato stew, Plokkfiskur did not originate in Iceland. It is believed to have come from the Nordic people who first settled the Island, although fish stew in some form or another can be found all over Europe.
When we talk about regional recipes like this one, inevitably the question of tradition and authenticity arises. There are any number of variations for Plokkfiskur, any of which can claim to be ‘authentic’ or ‘traditional’. I don’t get too hung up with the concept so long as I am satisfied I am staying true to the essence and origins of the dish. The addition of cheese in Plokkfiskur which is widely used nowadays is definitely not traditional but it does taste good!
This is very easy to make and comes together quite quickly so dinner can be ready in about 30 minutes. You start by poaching the fish for 10 minutes and then boiling the cubed potatoes in the same poaching water. Cooking the potatoes in the fish poaching water imparts some additional flavor but, if you want to shave a few minutes off the overall cooking time you can poach the fish and boil the potatoes simultaneously in separate pots. It just means one more pot to clean!
While the potatoes are cooking you crack on making the béchamel sauce, starting with sautéing the onions in the butter for a few minutes before adding the flour to make a roux. You add the milk and cook it for several minutes, seasoning with salt and pepper and a pinch of nutmeg and/or a spritz of lemon juice. You stir in the potatoes and fish and lastly, the cheese. You cover the pot and let it sit for 5 minutes to let all the flavors blend together.
et Voila! Dinner is served!
Plokkfiskur (Icelandic fish and potato stew)
Ingredients
- 1 1/4 lb cod (560g) or any firm fleshed white fish
- 1 lb potatoes (450g) whatever you would use for mashed or baked potatoes
- 1 Large onion sliced
- 1 1/2 cups milk (300ml)
- 2 oz unsalted butter (4 TBS, 55g)
- 3 TBS all purpose (plain) flour see note below for a GF option
- About 1 cup grated cheese medium sharp Cheddar or Gruyere
- 1 Tsp salt
- 1/2 Tsp pepper
- 1/4 Tsp nutmeg
- 1 TBS lemon juice optional
Instructions
- Before you begin, if you are using frozen fish, be sure to defrost it at room temperature until it is completely thawed out.
- Bring a large pot of salted water to a boil and add the fish. Turn off the fire, cover the pot and poach for 10 min. *See note below. Remove the fish to a plate, leaving the water in the pot.
- While the fish cooks, peel and chop the potatoes into 3/4" (20mm) cubes. Bring the poaching water back to a boil and add the potatoes. Boil for about 10-12 minutes until they are cooked through and soft.
- In the meantime, melt the butter in a 10" (26cm) skillet over medium high heat. Add the onions and cook, stirring often until they are softened and translucent – about 5 minutes.
- Stir in the flour and cook over medium heat for a minute or two before adding the milk all at once. Bring the mixture to a simmer, stirring constantly to prevent lumps. Season with a teaspoon of salt and half a teaspoon of pepper and continue cooking for 4-5 minutes until the flour is cooked and the sauce has thickened. Stir in 1/4 teaspoon of nutmeg and the optional lemon juice if you are using it.
- Flake the fish into bite sized pieces, picking out any bones that may be present.
- Stir in the potatoes and the fish. If the stew is too thick for your liking, add a little more milk to loosen it up a bit.
- Stir in the cheese until it is completely melted. Cover and rest 5 minutes to let the flavors blend together. Check for seasoning and texture and adjust as necessary.
Notes
