European · Lunch · Dinner
Icelandic Fish and Potato Stew
Plokkfiskur
A comforting Icelandic classic of flaked haddock and tender potatoes folded into a light, creamy onion sauce with a gentle kick of white pepper. It is served the traditional way with dark rye bread and made lighter with less butter and low-fat milk.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 49% · Fat 17% · Protein 34%
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Ingredients
For 4 servings- 600 gSkinless haddock fillets (or cod)
- 4 medium600 gPotatoes, scrubbed, unpeeled and halved
- 6 cups, drained off1,500 gWater (optional)
- 1Bay leaf
- 1/2 tspSalt
- 1 large150 gYellow onion, finely chopped
- 2 tbsp25 gUnsalted butter
- 2 tbsp16 gAll-purpose flour
- 1 2/3 cups412 gLow-fat milk (1%), warmed
- 1/2 tspGround white pepper
- 2 tbsp6 gFresh chives, snipped (optional)
- 4 slices128 gDark rye bread, to serve
Steps
- 1
Put the potatoes in a large pot with the water (no salt), bring to a boil, and simmer for 15 minutes.
- 2
Lay the haddock and bay leaf on top of the potatoes, cover, and simmer gently for 6-8 minutes until the fish is opaque, flakes easily and reaches 63 °C / 145 °F.
- 3
Drain well, discard the bay leaf and the cooking water, and let the fish and potatoes steam dry for a few minutes.
- 4
Flake the fish with a fork, removing any bones, and roughly chop the potatoes into small chunks.
- 5
Melt the butter in a wide pan over medium-low heat and cook the onion for about 5 minutes until soft but not browned.
- 6
Stir in the flour and cook for 1 minute.
- 7
Gradually whisk in the warm milk and simmer for 3-4 minutes, stirring, until smooth and thickened.
- 8
Fold in the fish and potatoes, breaking them up slightly so the stew is chunky but creamy.
- 9
Season with the salt and the white pepper and heat through for 2 minutes.
- 10
Sprinkle with chives and serve hot with a slice of rye bread on the side.
Swaps, storage and make-ahead
Swaps
- Use cod, pollock or any firm white fish in place of haddock if it is easier to find or cheaper.
- For a gluten-free version, thicken the sauce with 1 tbsp cornstarch mixed into a little cold milk instead of the flour, and serve with bread labelled gluten-free instead of rye.
- For a dairy-free version, use olive oil or a dairy-free spread instead of butter and unsweetened oat or soy milk instead of the low-fat milk.
- Swap the yellow onion for a couple of sliced leeks for a milder, sweeter flavour.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 days, reheating gently with a splash of milk until steaming hot. Freezing is not recommended, as the potatoes turn grainy and the sauce can separate.
Make ahead
You can boil the potatoes and poach and flake the fish up to a day ahead, then chill them covered and make the sauce just before serving. Make sure the fish and potatoes are heated until steaming hot once folded in.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: FishGlutenMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (484 g) | Per 100 g | |
|---|---|---|
| Calories | 416 kcal | 86 kcal |
| Protein | 34.1 g | 7 g |
| Carbohydrates | 50.9 g | 10.5 g |
| of which sugars | 9.9 g | 2 g |
| Fiber | 6.3 g | 1.3 g |
| Fat | 8 g | 1.7 g |
| of which saturated | 4.2 g | 0.9 g |
| Sodium | 875 mg | 181 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
