Plokkfiskur is Iceland's everyday fish stew: flaked white fish and soft potatoes folded into a thick, creamy onion sauce. The name comes from plokka, "to pick", because the fish is picked apart and mixed in. It began as a practical way to use up leftover boiled fish and potatoes, and today it is served in family kitchens and on restaurant menus alike.
Norwegians will recognise the idea: plukkfisk is a close cousin, and Icelandic cooks are thought to have picked the dish up from Norwegian or Danish cooking. This version sticks to the classic approach: a simple béchamel, plenty of potato, and no more seasoning than the fish needs.
Serves 4 · Total time about 45 minutes
Ingredients
- 500 g skinless, boneless white fish fillets (cod, haddock or pollock), or about 400 g cooked leftover fish
- 500 g potatoes (about 4 medium), peeled and cut into 3 cm chunks
- 1 medium yellow onion, finely chopped
- 50 g butter
- 40 g plain (all-purpose) flour, about 4 level tablespoons
- 450 ml whole milk
- 1 teaspoon salt, plus more to taste
- ½ teaspoon ground white pepper
- Optional: ½ to 1 teaspoon mild curry powder, and chopped chives or parsley to finish
- To serve: dark rye bread (rúgbrauð) and salted butter
Preparation
- Boil the potatoes in well-salted water for 15–20 minutes, until tender. Drain and let them steam-dry in the colander.
- While the potatoes cook, poach the fish: lay the fillets in a wide pan, cover with cold water, add a pinch of salt and bring to a gentle simmer. Cook for 5–8 minutes, until the fish is opaque, flakes easily and reaches 63°C (145°F) in the thickest part.
- Lift the fish out, reserve about 100 ml of the poaching liquid, and flake the fish with a fork, checking for stray bones.
- Melt the butter in a large, deep pan over medium heat. Add the onion and cook for 5–6 minutes, stirring, until soft and translucent but not browned.
- Stir in the flour and cook for 1–2 minutes. Gradually whisk in the milk, then simmer for 3–4 minutes until you have a smooth, thick sauce. Season with the salt, white pepper and curry powder, if using.
- Add the potatoes and break them up roughly with a wooden spoon so that some are mashed and some stay in chunks. Gently fold in the flaked fish.
- Warm through over low heat for about 5 minutes, stirring as little as possible so the fish stays in flakes. Loosen with a splash of the reserved poaching liquid if it is too thick.
- Taste, adjust the seasoning, scatter with chives and serve hot with buttered rye bread.
Chef's tips
- Leftover boiled fish and potatoes are ideal, since this is what the dish was made for. Skip the poaching and fold the cold flaked fish in with the potatoes.
- Do not overcook the fish when poaching; it keeps cooking in the hot sauce.
- The stew should hold its shape on a spoon but still be creamy. Potatoes and fish soak up sauce as it sits, so err on the loose side.
- For a gratin-style plokkfiskur, spoon the finished stew into an ovenproof dish, top with grated cheese and bake at 200°C (400°F) for 10–15 minutes, until browned.
Variations and substitutions
- Curry: a pinch to a teaspoon of mild curry powder in the sauce is a common modern addition.
- Béarnaise: some modern versions are served with béarnaise sauce, which traditionalists disapprove of.
- Smoked fish: swap half of the white fish for undyed smoked haddock for a smoky note.
- Frozen fish: thaw it completely in the fridge and pat it dry before poaching.
What to serve with plokkfiskur
Icelanders traditionally eat plokkfiskur with slices of dark, sweet rúgbrauð spread thickly with butter. For a lighter, brothier fish dish, try fiskisúpa (creamy fish soup); for more ways to cook white fish, see saltfiskur with potatoes and fiskibollur (fish balls). More recipes like this are in our fish and seafood collection.
Storage and reheating
Cool the stew quickly, then keep it covered in the fridge for up to 2 days. Reheat gently in a pan over low heat with a splash of milk, stirring carefully, until steaming hot throughout. Freezing is not recommended, as the sauce and potatoes can turn grainy.
Plokkfiskur FAQ
What fish is best for plokkfiskur?
Any mild, firm white fish works. Haddock is a classic choice, and cod or pollock work just as well.
What is the difference between plokkfiskur and fiskisúpa?
Plokkfiskur is a thick, mashed-style stew eaten with bread. Fiskisúpa is a thinner, brothy fish soup. Both use white fish, but they are served and eaten differently.
Can I make plokkfiskur ahead?
Yes. Make it up to a day ahead, cool it quickly and chill it. Reheat gently, adding a little milk to loosen it.
Is plokkfiskur the same as Norwegian plukkfisk?
They are close relatives. Both combine flaked fish, potatoes and a creamy sauce, though recipes vary from cook to cook.
Sources
About Sigrún Ólafsdóttir
Sigrún grew up baking rúgbrauð with her grandmother in Akureyri and has spent the last decade collecting recipes from kitchens all over Iceland. She writes Icelandic MAT's recipes, one dish at a time.