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Plokkfiskur from Iceland

Plokkfiskur

Creamy mashed fish and potato comfort stew. · Iceland

📍 Nationwide ★ 4.2
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Creamy mashed fish and potato comfort stew.

About Plokkfiskur

Flaked cod or haddock is mashed together with potato, onion and a béchamel into a warming, savoury hash. A thrifty way to use leftover fish, it is beloved Icelandic comfort food.

🏛️ History & Culture

Plokkfiskur, meaning "plucked fish" in Icelandic, has been a staple of home cooking for generations, though its exact origins are not well documented. It likely developed as a practical way to use leftover fish and potatoes, both longtime staples of the Icelandic diet due to the country's reliance on fishing and agriculture. Traditional recipes vary by household and region, with some versions using a simple milk sauce while others prepare a richer béchamel, and it is commonly served with butter and flatbread or rye bread.

Plokkfiskur is deeply embedded in Icelandic food culture as a hearty, warming comfort food, particularly cherished during the dark winter months. While it was once strictly a home-cooked dish born of frugality, it has gained wider recognition and appears on menus across Iceland, celebrated as a wholesome and sustainable meal. Its enduring popularity reflects the Icelandic tradition of making the most of the country's abundant fish resources.

🍳 How to make Plokkfiskur

AI-assisted, not kitchen-tested

Plokkfiskur (Icelandic Cod and Potato Hash)

Plokkfiskur is a humble Icelandic comfort dish of flaked salt cod, potato and onion bound together with a simple béchamel, traditionally served with buttered rye bread and a wedge of cheese.

Prep
20 min
Cook
35 min
Total
55 min
Serves
4
Difficulty
Easy

Recipe ingredients

  • 300 g (10½ oz) salt cod, lightly salted, air-dried bacalao style; substitute with fresh cod if unavailable
  • 600 g (1½ lb) waxy potatoes, such as Yukon Gold or Charlotte
  • 1 medium yellow onion, finely chopped
  • 30 g (2 tbsp) unsalted butter
  • 30 g (¼ cup) all-purpose flour
  • 400 ml (1¾ cups) whole milk, warm
  • 0.5 tsp (½ tsp) white pepper, freshly ground
  • 1 pinch ground nutmeg, optional, traditional
  • 1 tbsp fresh chives, finely snipped, optional
  • fine sea salt, to taste, go easy if using salt cod
  • 8 slices dark Icelandic rye bread, rugbrauð; substitute with dense German or Scandinavian rye
  • 30 g (2 tbsp) butter, for serving
  • 4 slices aged hard cheese, such as Gouda or a mild Icelandic svieði-style cheese

Steps

  1. 1 Place the salt cod in a bowl, cover with cold water and soak for 24 to 36 hours, changing the water 2 to 3 times, until the fish is desalted and pliable. (If using fresh cod, skip this step and poach gently instead.)
  2. 2 Drain the soaked cod, place it in a saucepan, cover with cold water and bring to a gentle simmer. Cook for 8 to 10 minutes, until the flesh flakes easily. Remove with a slotted spoon and flake finely, discarding skin and any bones. The fish should reach an internal temperature of 63 °C / 145 °F.
  3. 3 While the cod cooks, peel the potatoes, cut into 2 cm / ¾ inch chunks and place in a saucepan of cold salted water. Bring to a boil, then simmer for 12 to 15 minutes until very tender. Drain well and return to the hot pan for a minute to dry off, then mash roughly with a fork.
  4. 4 Melt the 30 g butter in a heavy saucepan over medium-low heat. Add the chopped onion and cook gently for 6 to 8 minutes until soft and translucent but not browned.
  5. 5 Sprinkle the flour over the onions and stir for 1 minute to cook out the raw flour taste. Gradually whisk in the warm milk and bring to a low simmer, whisking constantly, until you have a smooth, lightly thickened béchamel thick enough to coat the back of a spoon, about 4 to 5 minutes.
  6. 6 Season the béchamel with white pepper, a tiny pinch of nutmeg and salt only if needed. Stir in the flaked cod and the mashed potato. Fold everything together gently over low heat until just heated through; do not boil or the fish will toughen. Taste and adjust seasoning.
  7. 7 Stir in most of the chives, keeping a little back for garnish. Keep the plokkfiskur warm over very low heat while you prepare the bread.
  8. 8 Toast the slices of dark rye bread lightly, then spread each with butter while still warm. Cut each slice into quarters or triangles.
  9. 9 Spoon the hot plokkfiskur into shallow bowls, scatter over the remaining chives, and serve immediately with the buttered rye bread and slices of aged cheese on the side.
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Ingredients
Steps

Plokkfiskur — frequently asked questions

What is Plokkfiskur?

Flaked cod or haddock is mashed together with potato, onion and a béchamel into a warming, savoury hash. A thrifty way to use leftover fish, it is beloved Icelandic comfort food.

What is Plokkfiskur made of?

Plokkfiskur is made with cod, potato, onion, béchamel and rye bread.

Where does Plokkfiskur come from?

Plokkfiskur comes from Iceland, and is especially associated with Nationwide. Plokkfiskur, meaning "plucked fish" in Icelandic, has been a staple of home cooking for generations, though its exact origins are not well documented.

Where can I eat Plokkfiskur?

An Icelandic home in winter, with dark rye bread and butter.

How do you make Plokkfiskur?

Making Plokkfiskur at home takes about 20 minutes of prep and 35 minutes of cooking. The recipe on this page serves 4 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

→ More traditional dishes from Iceland

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