Recipe courtesy of Chef Fridrik Sigurdsson
Iceland’s traditional Plokkfiskur fish stew
Serves: 4 people
Total time: 25 minutes; prep time: 10 minutes; cooking time: 15 minutes
– 560 g haddock or cod (cooked)
– 560 g potatoes (boiled and peeled)
– 2 white onions, finely chopped
– 350 ml milk
– 55 g butter
– 3 tablespoons flour
– Salt and black pepper, to taste
1) Skin, bone and break up the fish into flakes
2) Peel and chop the potatoes
3) Slowly cook the milk in a saucepan
4) In a saucepan, melt butter and saute the onion over medium heat. Do not allow it to brown.
5) Sprinkle flour over the onion, stir well and cook for 1-2 minutes. Gradually add warmed milk, stirring continuously. Simmer for 3-4 minutes, stirring often.
6) Add the flaked fish and stir briskly to break up the fish flakes completely. Season with salt and pepper.
7) Add potatoes and stir gently. Cook over low-heat ’till heated through.
* Lamb Marrow Crisp toppings
Pure lamb fat is cut into small pieces and put into a pot. Melt the fat at medium heat, until crumbs have formed and turned light brown. Separate the crumbs from the floating fat with a sieve, and mix the crumbs into the stewed fish.
Edited by: Rika Sakai and Robert Sakai-Irvine