Icelandic fish stew
Plokkfiskur or fish stew is a very traditional Icelandic dish. Fish has always been a staple of the Icelandic diet and originally plokkfiskur was created to make the most of leftovers. Any kind of cooked fish can be used, but to make this authentic we recommend using cod or haddock.
- 10 1/2 Ounce(s) Weight Cod
- ½ Each Onion
- 1 2/3 Cup(s) Milk
- 1 1/8 Ounce(s) Weight Roux (flour and butter)
- 7 1/8 Ounce(s) Weight Potatoes, small, boiled and peeled
- To Taste Salt
- To Taste Pepper
- Remove all skin and bones from the fish.
- Put cod into a boiling water for 10 minutes.
- Cut up onion in fairly rough slices and glaze on a pan.
- Add milk to the glazed onion.
- Now add roux to thicken up the sauce.
- Cut boiled and peeled potatoes into small cubes.
- Once sauce is nice and thick, add potatoes and cod.
- Mix well and season with salt and pepper.
- Garnish with dill
- This dish is most often served with buttered dark rye or pumpernickel bread.