The literal translation of “plokkfiskur” is not the most pleasant term – pulled, plucked, or mashed fish – but this simple, hearty dish is the heartbeat of Icelandic families. Think about how homey and familiar macaroni and cheese is to Americans. They crave it as children, and recreate it as adults because of nostalgia. And because they LOVE it.
That’s exactly what plokkfiskur is to Icelanders.
As a country with the reputation of serving some of the most disgusting foods on the planet – fermented shark, sheep’s head, sour ram’s testicles, and the like – those dishes DO NOT represent typical Icelandic foods, or the people that live in this beautiful country.
It has been a few years since I spent much time on Iceland, but two of the most well-known sites are the stunning Gulfoss:
And the luxurious Blue Lagoon:
While flying IcelandAir to Sweden last summer, Mark and I were treated with G&Ts (made with Icelandic gin and Norwegian tonic) and amazing dishes of “plokkfiskur”. Our sweet flight attendant told me a rough version of her mother’s recipe, and reminded me to top it with lots of cheese. I happily follow those directions!
After reading dozens of recipes online and keeping simplicity in mind, I came up with an easy, gluten free, DELICIOUS version. It is so easy to make, that it has become almost a weekly meal for us.
When cooking the fish, make sure you don’t throw out all that broth! Strain it, pour it into a quart canning jar (or other container), making sure to leave plenty “head room” so the glass doesn’t break, and freeze it. Fish stock can be used to make a seafood chowder or bisque.
I do not make this as a native probably would, but as a midwesterner with a taste for Iceland. Enjoy!
Print
Classic Icelandic Plokkfiskur
Description
Quick, easy, and the ultimate taste of Iceland
Ingredients
1 small onion, finely chopped
4 Tbsp butter
4 Tbsp arrow root powder
1 1/2 pounds small white potatoes (or peeled red potatoes)
1 1/2 pounds cod or haddock, thawed
1 1/2 cups milk
1 1/2 cups shredded cheese (preferably herrgård but colby works well)
1 tsp thyme
Salt
Pepper (white or black, or some of each)
Instructions
Preheat oven to 400℉
In a large sauce pan, boil potatoes until tender, but not soft.
Meanwhile, bring a large (deep) sauté pan filled halfway with water to boil. Add a teaspoon of salt and thyme, and then the fish. Cover with lid and immediately turn off heat. In about 10 minutes, remove fish from the water. Keep the water (fish stock) to use later.
Cut cooked and drained potatoes into bite-sized pieces and use a fork to flake the fish. Set aside.
Add butter and chopped onion to sauté pan, cooking until onion turns soft and clear. Stir in arrow root powder, then gradually add a blend of fish stock and milk (about half and half) until it’s the thickness of gravy.
Stir in potatoes and fish, seasoning to taste with salt and pepper. Put in a greased baking dish, top with cheese, and bake until cheese is bubbling and beginning to brown (5-8 minutes).
Serve with a side salad for a complete meal.
Notes
If you live near an IKEA, their Herrgård cheese is the absolute best cheese to shred for topping. Colby, havarti and cheddar also work, but don’t have the same earthy taste.
Cod and haddock are easily available in the freezer section. Don’t worry about trying to get “fresh” fish, because that usually has also been frozen.
