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.
Recipe Notes
Cod is traditional, but haddock works well; keep leftovers chilled and reheat slowly with a little milk.
Icelandic Plokkfiskur
Icelandic comfort food of cod and potatoes folded into a mild creamy onion sauce.
Equipment
- Large saucepan
- Medium saucepan
- Potato masher
- Wooden spoon
- Chef’s knife
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
Instructions
Cook the Potatoes and Fish:
- 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.
- 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:
- Melt the butter over medium-low heat. Add the onion and cook for 8 minutes until soft without browning.
- 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:
- 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.
- Spoon into bowls, scatter with chives, and serve immediately.
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.
Nutrition
Calories: 455kcalCarbohydrates: 48gProtein: 37gFat: 14gSaturated Fat: 8gCholesterol: 105mgSodium: 760mgFiber: 4gSugar: 8g