Teresa's Recipes
Plokkfiskur
Plokkfiskur is a beloved traditional Icelandic fish stew that beautifully marries tender white fish fillets, creamy potatoes, and a luscious béchamel sauce. This dish, often enjoyed during the chilly Icelandic winters, reflects the ingenuity of Icelandic cuisine, making the most of simple, wholesome ingredients to create a heartwarming meal. With its rich flavors and a touch of fresh parsley, Plokkfiskur is not just comfort food—it's a culinary embrace, perfect for sharing with family and friends around the dinner table. Historically, Plokkfiskur has roots in Icelandic fishing culture, showcasing the nation's reliance on the bounties of the sea.
Ingredients
- 1 pound, skinless White fish fillets (cod or haddock)
- 2 large, peeled and diced Potatoes
- 1 medium, finely chopped Onion
- 3 tablespoons Butter
- 1/4 cup All-purpose flour
- 2 cups, whole Milk
- to taste Salt
- to taste Black pepper
- 2 tablespoons, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 450
- Fat: 20g
- Carbs: 40g
- Protein: 30g
- Sodium: 600mg
- Sugar: 2g
Instructions
- 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.
- In a separate pot, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes, stirring constantly to avoid browning.
- 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.
- Add the cooked potatoes to the béchamel sauce and gently mix to combine. Season with salt and pepper to taste.
- Season the white fish fillets with salt and pepper, then place them on top of the potato mixture in the pot.
- 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.
- Gently break up the fish into smaller pieces and fold it into the potato mixture until well combined.
- Serve hot, garnished with fresh parsley for a pop of color and flavor.
Tips
- For a richer flavor, consider adding a pinch of smoked paprika to the béchamel sauce.
- You can also incorporate other seafood like shrimp or scallops for a mixed seafood Plokkfiskur.
- If you prefer a lighter version, substitute half of the milk with vegetable broth.