Plokkfiskur

Ingredients

White fish fillets (cod or haddock)

1 pound, skinless

Potatoes

2 large, peeled and diced

Onion

1 medium, finely chopped

Butter

3 tablespoons

All-purpose flour

1/4 cup

Milk

2 cups, whole

Salt

to taste

Black pepper

to taste

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10 minutes. Drain and set aside.
2. In a separate pot, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
3. Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes, stirring constantly to avoid browning.
4. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5 minutes.
5. Add the cooked potatoes to the béchamel sauce and gently mix to combine. Season with salt and pepper to taste.
6. Season the white fish fillets with salt and pepper, then place them on top of the potato mixture in the pot.
7. Cover the pot and simmer on low heat for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Gently break up the fish into smaller pieces and fold it into the potato mixture until well combined.
9. Serve hot, garnished with fresh parsley for a pop of color and flavor.