Plokkfiskur – the Icelandic name for a haddock stew…
…it´s really really good, one of my favorite food and a must to serve it with some good rye bread.
Since I spent all January in experimenting with local ingredients I had a bit of Plokkfiskur.
In Iceland we don´t make our own flour (it is all imported), so instead I used barley, but we do grow barley in Iceland.
Here is a recipe of a traditional Haddock stew. What I really like is adding some spring onion to it as well, all kinds of onion goes well with this dish, spring onion, chives, even garlic for garlic lovers.
For a fancier version you can mix milk with cream. And even put it in an oven proved dish and top it with cheese and grill it in the oven for few minutes (gratinate it).
- 500 gr haddock
- 5-6 medium size potatoes
- 1 onion (or couple of spring onion)
- 25 gr butter
- 2-3 tbsp flour (or barley)
- 2,5 – 3 dl milk
- 1 egg
Boil the fish in one pot and potatoes in another. Put aside.
Take a bit of the butter and melt it, brown the onion.
Melt the rest of the butter in the pot with the onion and add flour and whisk together until it´s like a massive bun. Add the milk (and maybe some of the water the fish was boiling in if you like) until it´s thin enough (similar to a creamy soup or a pancake batter).
Take the skin off the potatoes and cube them. Take the fish, we want no bones, no skin, and put it in the sauce, throw in one egg and stir a bit with a spoon.
Salt and pepper, I like quite a bit of pepper. You can use any type of pepper you like. Usually people used white pepper because they didn´t sell many brand back in the days, but I use fresh black pepper.
Simmer for few minutes and then serve with rye bread.