Authentic Recipe from Icelandic Chef Stefan of Þrír Frakkar
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This recipe for Plokkfiskur, a cornerstone dish of Icelandic cuisine came from my podcast guest, Chef Stefan of the famous Reykjavik restaurant, Þrír Frakkar. Chef Stefan learned to make this dish in his grandmother's kitchen.
Make sure you listen to his episode Famed Icelandic Chef Stefan of Þrír Frakkar while you make his traditional Icelandic Fish Stew recipe, with roots in his grandmother's kitchen.
Traditional Plokkfiskur has been a staple in Icelandic kitchens since early times. As Chef Stefan explains, this hearty dish was always a simple but satisfying combination of leftover fish, potatoes, onion, and a simple white sauce (Béchamel Sauce, if you want to use the fancy name). It was always served with hearty, sweet Icelandic Rye bread (Rúgbrauð), which housewives used to cook in the hot springs!
In his famous Reykjavik restaurant, Þrír Frakkar, Chef Stefan has taken his grandmother's traditional recipe (including her sprinkle of curry) and elevated it with a higher ratio of fish to potato, using only fresh fish, sprinkling mild cheese on top before broiling, and serving with his own Bearnaise sauce (featuring parsley rather than tarragon.)
Whichever way you make, it, this is a true comfort food from the heart of Iceland.
(P.S. For a look at my latest visit to this beautiful country, click here.)
Look, Flavor, and Texture
Texture:
- Expect it to look like a brothy and thick soup, but that was not the case. More between a pate and a casserole.
- Can spread on Icelandic brown bread
- Will depend on how small you mash the potatoes and fish.
Look:
- Golden brown on top, from broiling
- With or without cheese and with or without Bearnaise sauce
Flavor:
- Mild and simple, hearty and delicious
- With only 5 ingredients (plus seasonings), the best flavor will depend on the best choice of ingredients.
Ingredients & Substitutions
- Fish: I recommend Icelandic fresh cod fillets from Whole Foods. However! Any white fish will work. Remember, this recipe originated as a way to use up leftover fish.
- Potatoes: Red or gold will work. I prefer Yukon Golds, which smash pretty easily when they are boiled.
- Onion: White is best, as it is sweet and mild. However, all I had on hand when I made and photographed this recipe was yellow. The flavor was great and similar to what I enjoyed at Stefan's restaurant.
- Butter: European butter is higher in fat and flavor than American butter. I couldn't find Icelandic butter, but if you can get your hands on Kerrigold or another European butter, that's a great substitute. Any European butter works.
- Flour: All-purpose will work just fine here. 🙂
- Grated cheese: While not totally traditional, many restaurants now serve their Plokkfiskur with cheese broiled on top. Chef Stefan recommends a mild cheese. I used a very milky Gouda, which was delicious and certainly didn't overpower or conflict with the fish.
Instructions
This classic Icelandic food couldn't be easier to make. Plus, every Icelandic home has its own recipe - so there's no real way to mess this up.
Boil Fish and Potatoes
- Quarter (or chop) and boil potatoes for about 20 minutes.
- Poach the fish in salted water for about 10 minutes.
Make Roux
- Meanwhile, while the fish is cooking, dice your onions.
- Melt butter and saute onion. Sprinkle flour on top.
- Slowly whisk in milk to make a very thick sauce.
Combine
- In a casserole baking dish or an enameled dutch oven, stir the fish and potatoes until both are broken into small pieces.
- Add sauce until everything is bound together, but do not allow the mixture to become soupy.
- Season with salt, pepper, and a pinch of curry.
Broil
- Cover with a mild cheese and broil for 10-15 minutes until bubbly and golden brown on top.
Consider Saving the Fish Stock
While Chef Stefan starts fresh when boiling his potatoes, many bloggers suggest saving your fish stock (the water you poached the fish in) to:
- Boil the potatoes
- Add to the roux (instead of milk) to make a dairy-free fish stew
- Make soup later
Serve With
- Icelandic Rye Bread (This sweet, dark rye bread used to be cooked in the hot springs!)
- A homemade Béarnaise Sauce. I loved this recipe from the wonderful Nagi at Recipe Tin Eats. Also, note that Chef Stefan uses parsley instead of the typical tarragon in his Bearneaise sauce.
More FAQ
What does "Plokkfiskur" mean? (How does it translate?)
- According to Google "plokk" can translate to plucked, pulled, or mashed fish. Which, of course, makes sense 🙂
Where can I find Icelandic cod?
- Whole Foods sells fresh Icelandic cod for $14.99/lb (at last visit).
- You can also get it shipped to you at Blue Circle Foods
Equipment
- Large pot for boiling potatoes
- Deep skillet for poaching fish and mixing sauce
- Casserole baking dish or enameled Dutch Oven for broiling
Storage
- Best eaten fresh
- I had good luck refrigerating it, and then reheating it in the oven at 350
More Scandinavian Recipes
More Seafood Dishes
Listen to Chef Stefan's Episode
Icelandic Chef Stefan discusses how Prir Frakkar “dared to be different” by creating an elevated menu from traditional Icelandic dishes, using almost exclusively Icelandic ingredients. We go into his family’s story, of course, and he educates me on the whaling industry, the Icelandic financial crisis in 2008, the resulting boom in tourism, and much more.
Recipe
Plokkfiskur: Icelandic Fish Stew with Potatoes
Ingredients
- 800 g Cod fillets, deboned and skinned
- 1 chopped Onion
- 5 boiled Potatoes, diced
- 2 tablespoon Butter
- Salt and pepper
- Curry Powder
Roux Ingredients
- 50 grams Butter
- 50 grams Flour
- 1 liter Milk
Instructions
- Fill pot with enough water to cover the fish. Salt well and bring to a simmer.
- Once simmering, place the cod in salted water. Cook 6-10 minutes, depending on the size of your fish fillets, until the fish is flaky but still firm. Remove from the water to cool.
- Meanwhile, while fish is cooking, dice your onions and potatoes.
- Refill (or top off) your pot with fresh water. Pour in potato chunks and bring to a boil. Boil about 20 minutes, until fork tender, longer if you like your potatoes more mashed than cubed.
- Meanwhile, add 50g of butter and chopped onion to an enameled Dutch Oven or deep skillet. Sweat the onions in the butter for a few minutes, until translucent.
- Sprinkle 50g of flour on top. Stir your roux until very thick.
- Slowly stir in milk, whisking as you go to avoid lumps,
- Simmer until the bechamel sauce is very thick. (When you drag your whisk across the bottom of the pan, it should take about 3 seconds to come back together.)
- Season with salt, pepper, and a pinch of curry. (Start with a teaspoon of each and go from there.)
- Drain the potatoes.
- Stir in the broken up pieces of fish and potatoes.
- Taste and adjust seasonings again.
Broil
- Cover with a mild cheese and broil until golden and bubbly. (See note)
Notes
Nutrition
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