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Plokkfiskur (Icelandic fish stew)
Plokkfiskur (Icelandic fish stew) is a traditional Icelandic recipe for a classic dish of fish, onion and potatoes in a blend of fish stock and milk, with this restaurant version including includes curry powder, bearnaise sauce and grated cheese. The full recipe is presented here and I hope you enjoy this classic Icelandic version of: Icelandic fish stew (Plokkfiskur).
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesMilk RecipesCheese RecipesIceland Recipes
This is the deluxe or restaurant version of classic Icelanding Plokkfiskur that includes curry powder, bearnaise sauce and grated cheese into the mix and which is then baked in an oven to finish.
Ingredients:
½ yellow onion, finely chopped
50g butter
30g wheat flour
500g potatoes, scrubbed but left unpeeled
500g cod or haddock, boiled
400ml milk and fish stock (a 2:1 blend)
Salt and ground black or white pepper, to taste
1 tbsp of mild curry powder
400ml
Béarnaise Sauce
handful of Grated cheese
Method:
Bring a pan of salted water to a boil. Add the potatoes (still with their skins) and boil for about 25 minutes, until just tender.
Drain the potatoes in a colander, return to the pan then pour cold water over them. Set aside for a few minutes to cool.
After this time, train the potatoes again, peel them and cut into bite-sized pieces.
Bring a second, deep, pan of water to a boil. Season lightly with salt then add the fish. Cover the pan, take off the heat and set aside to cook for 10 minutes. After this time remove the fish, retaining the stock for later.
Allow the fish to cool until it can be handled then flake with a fork.
For the stew, place a pan over medium heat. Once hot add the butter and when foaming use to fry the onions for about 6 minutes until soft and translucent. Scatter over the curry powder and then the flour, stirring to combine.
Gradually work in a mixture of the reserved stock and milk (⅓ stock, ⅔ milk). The consistency should resemble thick soup or gravy. Add the potatoes and flaked fish, stirring gently. Season with salt and pepper.
Transfer the mixture to a baking or gratin dish then pour the bearnaise sauce over the top. Scatter the grated cheese over everything then transfer to the centre of an oven pre-heated to 200°C and cook until the cheese turns golden brown (about 3-5 minutes).
Serve with black rye bread.
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