Ingredients

• ½ yellow onion, finely chopped
• 50 g butter
• ½-1 dl wheat flour
• 500 g potatoes, boiled
• 500 g cod or haddock, boiled
• 4 dl milk and fish stock
• Salt
• Pepper (white or black)

Instructions

1. Prepare the Potatoes: Boil the potatoes with their skin on. Once boiled, cool them by draining the hot water and replacing it with cold water for a few minutes. Then, peel and cut them into bite-sized pieces.
2. Cook the Fish: In a deep pan, bring water to a boil. Add salt, followed by the fish. Cover the pan, turn off the heat, and let it sit for 8-9 minutes. Remove the fish, retaining the water (stock) for later use. Flake the fish using a fork.
3. Make the Stew: In the same pan, melt butter over medium heat. Add onions and sauté until translucent. Stir in the flour, then gradually add a mixture of 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.
4. Serve: Enjoy your Plokkfiskur with traditional Icelandic rye bread, generously buttered.