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Plokkfiskur (Icelandic Fish Stew)

Name: Plokkfiskur (Icelandic Fish Stew)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Icelandic
Ingredients: 1 lb (450 g) skinless cod or haddock fillet; 1¼ lb (570 g) Yukon Gold potatoes, peeled and cut into 1-inch pieces; 1 tsp fine sea salt, divided; 4 tbsp (56 g) unsalted butter; 1 medium yellow onion, finely diced; ¼ cup (32 g) all-purpose flour; 1½ cups (360 ml) whole milk, warmed; ½ tsp ground white pepper; 2 tbsp finely sliced chives, plus more to finish; Dark rye bread, for serving

Creamy cod, tender potatoes and sweet onion in one comforting pan.

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Prep: 20 min
Cook: 30 min
Serves: 4
Level: Easy

Photo by Jasnaah · CC BY-SA 4.0 · Resized and converted to WebP for web display.

Plokkfiskur is Icelandic comfort food at its most practical: cooked white fish and potatoes folded into a simple, peppery white sauce. The texture should be spoonable rather than soupy, with distinct flakes of fish and soft pieces of potato.

Technique notes

Why this Research Edition uses this approach

Poaching the fish gently keeps it moist before it meets the sauce.
Waxy Yukon Gold potatoes hold their shape while still lending creaminess.
Cooking the onion in butter before adding flour builds sweetness without browning the sauce.

Recipe status

Clear about what this page is—and is not.

Kitchen status: Dish cook-verified by Chef Stefan of Þrír Frakkar, with Becky Hadeed · Gastromica edition not yet test-cooked
Editorial graph: Source dossier rebuilt · 5/11 gates currently cleared
Publisher: JB · Founder & Publisher
Corrections: Policy and revision process

A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.

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Evidence behind this edition

What the research supports—and what this version changes.

Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.

Shared foundation

Cooked white fish and potatoes bound in a milk-and-flour onion sauce.

This edition’s disclosed choices

Call cod a practical alternative, not the sole classic fish.
Disclose that fresh poaching is a convenience adaptation of a leftover-fish dish.

Safety and allergen record

Declared allergens: fish (cod or haddock), milk, wheat

Cook fish to 145°F/63°C; refrigerate within 2 hours, use within 3–4 days, and reheat leftovers to 165°F/74°C. The current two-day limit is conservative.

Ingredient labels and cross-contact must be checked for the actual brands used; USDA temperatures are safety floors, not claims that the current recipe was tested.

External cook verification

Chef Stefan of Þrír Frakkar, with Becky Hadeed is credited with preparing and publishing an independent version of this dish in Plokkfiskur: Icelandic Fish Stew with Potatoes for The Storied Recipe.

What this supports: dish identity, method, texture/doneness, serving result.

Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. The source version uses Chef Stefan’s fresh-fish, cheese-broiled restaurant adaptation and optional béarnaise service.

Sources consulted

Uppskrift - PlokkfiskurKrónan
Icelandic fish stew - PlokkfiskurIceland Food Centre
PlokkfiskurAuðlindin

Icelandic kitchen

Plokkfiskur (Icelandic Fish Stew)

An approachable plokkfiskur recipe with flaky white fish, buttery potatoes and a silky onion béchamel—ready in 50 minutes.

Ingredients

Fish and potatoes

1 lb (450 g) skinless cod or haddock fillet
1¼ lb (570 g) Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 tsp fine sea salt, divided

Sauce

4 tbsp (56 g) unsalted butter
1 medium yellow onion, finely diced
¼ cup (32 g) all-purpose flour
1½ cups (360 ml) whole milk, warmed
½ tsp ground white pepper
2 tbsp finely sliced chives, plus more to finish
Dark rye bread, for serving

Method

01
Cook the potatoes
Put the potatoes in a medium saucepan, cover with cold water and season with ½ teaspoon salt. Bring to a gentle boil and cook for 10–12 minutes, until tender but not collapsing. Drain well.
02
Poach the fish
Place the fish in a wide skillet and add enough water to come halfway up the fillets. Season with the remaining ½ teaspoon salt. Cover and simmer gently for 6–8 minutes, until the fish is opaque and flakes easily. Transfer to a plate and break into large pieces.
03
Build the sauce
Wipe out the skillet. Melt the butter over medium-low heat, add the onion and cook for 7–8 minutes until soft and translucent. Stir in the flour and cook for 1 minute. Gradually whisk in the warm milk and simmer for 3–4 minutes, until the sauce coats a spoon.
04
Fold and finish
Season the sauce with white pepper. Gently fold in the potatoes, fish and chives. Cook over low heat for 2–3 minutes, adding a splash of milk if it becomes stiff. Rest for 5 minutes, then serve with rye bread.

Cook’s notes

Cooked leftover fish is ideal here. Skip the poaching step and fold in about 3 cups of large flakes.
Avoid vigorous stirring after adding the fish; plokkfiskur should be rustic, not puréed.
Refrigerate leftovers for up to 2 days and reheat gently with a splash of milk.

Safety & allergens

Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.

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Research Edition

Good to know

Plokkfiskur questions

What fish is best for plokkfiskur?

Cod and haddock are the classic choices. Pollock also works well; use a firm, mild white fish that flakes into large pieces.

Is plokkfiskur a soup?

No. It is closer to a creamy fish-and-potato hash or thick stew. The finished sauce should bind the fish and potatoes rather than pool around them.

Can I make it gluten-free?

Yes. Replace the flour with 2 tablespoons of cornstarch whisked into the cold milk, then add it to the softened onions and simmer until thick.

Why this Research Edition uses this approach

Clear about what this page is—and is not.

What the research supports—and what this version changes.

Shared foundation

This edition’s disclosed choices

Safety and allergen record

External cook verification

Sources consulted

Plokkfiskur (Icelandic Fish Stew)

Ingredients

Fish and potatoes

Sauce

Method

Cook the potatoes

Poach the fish

Build the sauce

Fold and finish

Cook’s notes

Safety & allergens

Your field notes for Plokkfiskur

Plokkfiskur questions

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