Foods AdventuresRecipes from around the world

Europe

Icelandic Plokkfiskur

By ·

Jump to recipe ↓
Creamy Icelandic plokkfiskur with cod, potatoes, chives, and rye bread.
Jump to Recipe Print Recipe

Plokkfiskur is an Icelandic home dish that turns tender fish and potatoes into a warming, economical meal.

This version poaches cod gently, makes a smooth onion sauce, and folds everything together without losing the fish’s natural flakes.

Drain the potatoes thoroughly and stir lightly after adding the fish so the finished dish stays creamy rather than gluey.

Serving Suggestions

Serve hot with dark rye bread, butter, and a crisp cucumber salad.

A serving spoon beside Icelandic plokkfiskur on a blue-gray plate.

Recipe Notes

Cod is traditional, but haddock works well; keep leftovers chilled and reheat slowly with a little milk.

Creamy Icelandic plokkfiskur with cod, potatoes, chives, and rye bread.

Icelandic Plokkfiskur

No ratings yet
Icelandic comfort food of cod and potatoes folded into a mild creamy onion sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Icelandic
Calories: 455
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Fish and Potatoes
  • 1 1/2 lb skinless cod fillets cut into large pieces
  • 1 1/2 lb Yukon Gold potatoes peeled and cut into chunks
  • 1 medium yellow onion finely diced
  • 1 tsp fine salt divided
  • 1/2 tsp ground white pepper
Cream Sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk warmed
  • 1/2 cup fish stock
  • 2 tbsp fresh chives finely chopped

Equipment

  • Large saucepan
  • Medium saucepan
  • Potato masher
  • Wooden spoon
  • Chef’s knife

Method
 

Cook the Potatoes and Fish:
  1. Cover the potatoes with cold salted water. Bring to a simmer and cook for 15 to 18 minutes, until tender but not collapsing. Drain well.
  2. Meanwhile, place the cod in a saucepan with the fish stock. Cover and poach gently for 6 to 8 minutes, until opaque and easy to flake. Reserve the poaching liquid.
Make the Sauce:
  1. Melt the butter over medium-low heat. Add the onion and cook for 8 minutes until soft without browning.
  2. Stir in the flour and cook for 1 minute. Gradually whisk in the warm milk and reserved poaching liquid, then simmer until smooth and lightly thickened.
Finish:
  1. Add the potatoes and mash only a few times so irregular pieces remain. Fold in the cod gently, season with the salt and white pepper, and warm through without boiling.
  2. Spoon into bowls, scatter with chives, and serve immediately.

Nutrition

Calories: 455kcalCarbohydrates: 48gProtein: 37gFat: 14gSaturated Fat: 8gCholesterol: 105mgSodium: 760mgFiber: 4gSugar: 8g

Notes

  • Avoid vigorous stirring after adding the cod so the fish keeps natural flakes.
  • Refrigerate leftovers for up to two days and reheat gently with a splash of milk.

Keep exploring

All recipes →