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Plokkfiskur

Stella Wax
VP of Contact Centers

Description

I grew up in Iceland, where long winters made comfort food essential.

As a kid, I dreaded the nights my mom turned leftover fish and potatoes into Plokkfiskur (a creamy fish stew translating to Plucked Fish). Now, living far from home, I find myself making it whenever I miss my family.

Somehow, that same leftover disaster has turned into pure comfort—warm, cozy, and full of memories.

Ingredients

28g butter

1 medium white onion, finely diced

2 celery stalks, finely sliced

1 small carrot, finely diced

180ml white wine

450g small potatoes (halved or quartered)

1.5 Liters chicken stock (or vegetable if preferred)

900g haddock (or cod or your favorite white fish) cubed

1 medium tomato, chopped

480ml heavy cream

Salt and pepper to taste

A handful of Minced chives

Procedure

1. Dice the onion and carrot and slice up the celery. Cut potatoes into halves or quarters (making them similar sizes).

2. In a heavy bottomed pan, melt the butter and the vegetables and cook on medium-low heat until the onions are translucent. We don’t want to brown any veggies as this is a delicate stew.

3. Pour in the white wine and bring to a gentle simmer. Cook for about 5 minutes, reducing the wine by half.

4. Add the stock and potatoes to the pot. Bring to a simmer. Cook for about 20 mins or until the potatoes are tender.

5. Gently stir in the cubed fish and tomato. Simmer for another 5 minutes. Avoid over stirring to prevent the fish from breaking apart.

6. Turn the heat to low and stir in the cream. Season with salt and pepper.

7. Heat gently until piping hot but do not let it boil!! Turn off the heat and stir in chives.

8. Serve immediately with brown bread and butter on the side.