Description
Plokkfiskur, meaning “plucked”, or “mashed fish,” is a delicious traditional Icelandic fish stew, simply made with the freshest ingredients of the season. Back in the days, it was a way to use leftover fish and potatoes, and still today it is served in both homes and high-end Icelandic restaurants.
Ingredients
Units
Scale
For the Stew
- 2 tbsp butter
- 1 medium white onion, finely diced
- 2 celery stalks, finely sliced
- 1 small carrot, finely diced
- 3/4 cup white wine (180 ml)
- 1 lb small waxy potatoes, halved or quartered (450 g)
- 6 1/3 cups chicken or vegetable stock (1.5 liters)
- 2 lbs haddock, cod, or other white fish, cubed into 1-inch pieces (900 g)
- 1 medium tomato, chopped
- 2 cups heavy cream (480 ml)
- Salt and pepper to taste
For Garnish
- 2–3 tbsp finely minced chives
Instructions
1. Prepare the Vegetables
- Peel and dice the onion, slice the celery, and dice the carrot finely.
- Cut the potatoes into halves or quarters, ensuring they are roughly the same size for even cooking.
2. Start the Base
- In a heavy-bottomed pot, melt the butter over medium heat.
- Add the diced onion, celery, and carrot. Stir and cook for about 6 minutes, or until the onions are translucent and fragrant. Avoid browning the vegetables as this is a delicate stew.
3. Add Wine and Reduce
- Pour in the white wine and bring the mixture to a gentle simmer.
- Cook for about 5 minutes, reducing the wine by half to concentrate the flavor.
4. Cook the Potatoes
- Add the stock and potatoes to the pot. Increase the heat to bring the mixture to a simmer.
- Cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.
5. Add the Fish and Tomatoes
- Gently stir in the cubed fish and chopped tomato.
- Reduce the heat to medium-low and simmer for another 5 minutes. Avoid over-stirring to prevent the fish from breaking apart.
6. Incorporate the Cream
- Lower the heat to low and stir in the cream.
- Season with salt and pepper to taste.
- Heat gently until the stew is piping hot, but do not let it boil, as boiling can cause the cream to curdle.
7. Garnish and Serve
- Turn off the heat and stir in the minced chives.
- Serve immediately with hearty brown bread and butter on the side.
Notes
Leftovers can be stored in the fridge for up to 3 days. Reheat gently to avoid overcooking the fish.
Add a pinch of smoked paprika or a squeeze of lemon for extra depth.
If preferred, substitute the cream with coconut milk for a dairy-free option.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main, Soup
- Method: Simmering
- Cuisine: Icelandic
Nutrition
- Serving Size: 350g
- Calories: 400
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg