Icelandic Fish Stew (Plokkfiskur)
Icelandic Fish Stew, or Plokkfiskur, is a comforting dish featuring flaky white fish and waxy potatoes in a creamy béchamel sauce. The fish and potatoes are cooked to perfection, and the dish is seasoned with sautéed onions, creating a rich and hearty stew. The creamy texture of the béchamel sauce complements the delicate flavor of the fish, making it a comforting and traditional Icelandic meal. Garnished with fresh parsley, this dish provides a taste of Iceland's culinary warmth and simplicity.
**Ingredients:**
- 1 ½ pounds (700g) white fish fillets (cod or haddock), cut into bite-sized pieces
- 1 ½ pounds (700g) waxy potatoes, peeled and diced
- 1 onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 ½ cups (600ml) milk
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
**Instructions:**
1. In a large pot, bring salted water to a boil. Add the diced potatoes and cook until just tender. Drain and set aside.
2. In a separate pan, sauté the chopped onion in butter until softened.
3. Stir in the flour to create a roux. Cook for a minute or two to remove the raw flour taste.
4. Gradually add the milk to the roux, whisking constantly to avoid lumps. Continue cooking until the mixture thickens into a smooth béchamel sauce.
5. Season the sauce with salt and pepper to taste.
6. Add the bite-sized fish pieces to the béchamel sauce, stirring gently to coat the fish.
7. Add the cooked diced potatoes to the fish and sauce mixture. Stir until everything is well combined.
8. Simmer the stew gently for a few minutes until the fish is cooked through.
9. Adjust the seasoning if necessary.
10. Serve the Icelandic Fish Stew hot, garnished with chopped fresh parsley.
Enjoy this comforting Icelandic dish that highlights the freshness of fish and the heartiness of potatoes in a creamy béchamel sauce!