Savory Icelandic Plokkfiskur with Rye Bread
Traditional Icelandic Fish Stew
A warm and hearty dish featuring flaky fish and creamy potatoes paired with the rich flavor of rye bread. Perfect for a comforting meal.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Fish Stew
For the Rye Bread
Preparation
Preparing the Fish
Boil the potatoes
Boil the potatoes in salted water until tender, about 15 minutes. Drain and set aside.
Poach the fish
In a pot, bring water to a simmer and gently poach the fish until just cooked through, about 10 minutes. Remove and flake the fish into large pieces.
Reserve poaching water
Reserve the fish poaching water for later.
Preparing the Rye Bread
Mix dry ingredients
In a large bowl, combine rye flour, all-purpose flour, salt, and caraway seeds.
Activate yeast
Dissolve honey in warm water, add yeast, and let it develop for 5 minutes.
Knead and rise
Mix the wet and dry ingredients together, knead briefly, and let the dough rise for 1 hour or until doubled in size.
Cooking Process
Making the White Sauce
Melt butter in a pot, add onions and cook until soft. Stir in flour and gradually whisk in the milk, stirring constantly until thickened.
Combining Ingredients
Fold in the flaked fish and boiled potatoes into the sauce. Adjust seasoning with salt and pepper.
Baking the Bread
Preheat oven to 200°C (392°F) and bake the risen dough for 25-30 minutes until golden brown.
Plating & Serving
Savory Icelandic Plokkfiskur with Rye Bread
Savory Icelandic Plokkfiskur with Rye Bread
Serving
Serve the Plokkfiskur hot on a plate, accompanied by freshly sliced rye bread on the side.