Best Plokkfiskur From Iceland Recipes

PLOKKFISKUR - A TRADITIONAL ICELANDIC FISH STEW RECIPE

Steps:

• Add 1 lb of potatoes into a large pot. Then, add enough water to cover the potatoes with an inch of water. Turn to a high heat and bring the water to a boil.
• Boil the potatoes until fork tender, or about 10-15 minutes. Then drain the potatoes.
• Return the potatoes to the pot and use a potato masher to mash them (you can leave them lumpy or mash them until they are creamy, whatever your preference is).
• In a medium-sized pot, boil some water. Once the water begins to boil, add about 1 tbsp of salt to the water, and turn it down to a simmer.
• When the water is simmering, lower in 10 oz cod fish. Boil for about 5-6 minutes until the fish is white and begins to turn flaky. Then drain. Set the fish aside.
• In a dutch oven, melt 3 tbsp butter over medium heat. Add 1/2 an onion and stir for about 5 minutes or until the onions begin to turn translucent.
• Sprinkle the onions with 2 tbsp flour, and mix until a paste forms.
• Add 3/4 cup milk until a wet paste is formed (it should look like wet mashed potatoes).
• Add the cooked fish and use your wooden spoon to mash it until the fish breaks into pieces.
• Add the mashed potatoes and mix together again. If your Plokkfiskur is too thick, you can add another ¼ cup milk to the pot and mix again (this is up to personal preference).
• Add the 1/4 tsp salt and 1/2 tsp white pepper and mix again (add more or less to taste).
• Spoon into a bowl and eat with rye bread slathered in butter. Enjoy!

PLOKKFISKUR FROM ICELAND

Steps:

• Skin, bone & break up the fish into flakes.
• Roughly chop potatoes & finely chop onion.
• Slowly heat milk in a saucepan almost to a boiling point.
• In a med to lrg sized non-stick saucepan (while the milk is heating), melt butter & saute onion over med-heat till soft. Do not allow it to brown.
• Sprinkle flour over onion, stir well & cook for 1-2 minutes. Gradually add warmed milk, stirring continuously. Simmer for 3-4 min, stirring often.
• Add flaked fish & stir briskly to break up the fish flakes completely. Season liberally w/salt & pepper.
• Add potatoes & stir gently. Cook over low-heat till heated through.
• Spoon into 4 bowls & sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.
• UPDATE: I have made this recipe now & it actually comes together faster than the time stated, esp w/the fish & potatoes cooked well-ahead & just heated in the cream sauce. Pls take *SEASON LIBERALLY* to heart. I used McCormick Lemon Pepper & Seasoning Salt liberally in the prep, we added more at the table & it was perfect w/this!