Skip to content

Fish

Plokkfiskur with rye bread

Plokkfiskur is an Icelandic dish of flaked cod and mashed potatoes bound in a light white sauce. For 4 people, it takes 45 minutes, is rated easy, and costs €3.40 per person. The key is mashing the potatoes coarsely and folding everything gently so the fish keeps nice flakes instead of turning to mush.

Tonight, we're heading to Iceland with plokkfiskur, a soft, cozy dish of fish and potatoes mashed with butter, served with rye bread.

Plokkfiskur with rye bread
Total time
45 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
760 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Plokkfiskur is Iceland's answer to a cozy fish hash, except the texture stays soft thanks to a light white sauce. The cod breaks into tender flakes, the potatoes keep some bite because you only mash them with a fork, and a pinch of nutmeg adds a quiet warmth that lifts the whole dish without ever taking over.

It's the kind of meal you make on a weeknight when you want something comforting without spending hours in the kitchen. Kids usually love it because it's mild, familiar, and bone free since you remove any bones while flaking the fish. Buttered rye bread on the side rounds out the meal and brings a bit of chew against the softness of the main dish.

The ingredients

4 people

Fish counter

  • Cod fillets 700 g

Fruits and vegetables

  • Potatoes 700 g
  • Onion 1
  • Chives 6 sprigs

Dairy

  • Butter 50 g
  • Milk 40 cl

Pantry

  • Flouroften in the pantry 30 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Rye bread 8 slices

Allergens Fish, Lactose, Gluten

The step by step recipe

  1. Poach the cod in gently simmering salted water for a few minutes, drain it, and flake it, removing any bones. 6 min

    Turn off the heat as soon as the water simmers, the fish will finish cooking in the residual heat.

  2. Cook the peeled potatoes in salted water until tender, then mash them coarsely. 20 min

    Set aside a bit of the cooking water to loosen the dish at the end.

  3. Soften the chopped onion in the butter, add the flour, then the milk, and whisk into a light white sauce with nutmeg, salt, and pepper. 10 min

    Cook the white sauce long enough to lose the raw flour taste.

  4. Gently fold the fish, potatoes, and white sauce together in the pan and let it warm through. 5 min

    Don't stir too much, you want to keep nice flakes of fish rather than a mush.

  5. Sprinkle with chives and serve with buttered rye bread.

    A pat of melted butter in the center of the plate is the Icelandic touch.

Our tips to get it right

  • Pick a starchy potato variety, it mashes easily and soaks up the white sauce without turning gluey.
  • Taste and adjust the seasoning right before serving, poached fish and potatoes often need a bit more salt than you'd expect.
  • If the mixture thickens too much while reheating, loosen it with a splash of the potato cooking water you set aside.

The variations

  • Swap the cod for haddock or pollock, two white fish that flake just as easily.
  • For a vegetarian version, replace the fish with mashed chickpeas and keep the white sauce and potatoes as they are.
  • To save time, use potatoes already cooked the day before and jump straight to the white sauce, you'll cut twenty minutes off.

What to serve it with

  • Buttered rye bread
  • Pickled cucumber salad
  • Hot black tea

Storage

Plokkfiskur keeps for 2 days in the fridge in a sealed container. It doesn't freeze particularly well since the white sauce can split when thawed. Reheat it gently in a pan over low heat, adding a splash of milk if needed.

Questions about this dish

Can you make plokkfiskur ahead of time?

Yes, you can cook the fish and potatoes the day before and make the white sauce at the last minute. Combine everything just before serving to keep the best texture.

What fish can I use instead of cod?

Haddock or pollock work well, they're white fish that flake the same way. Avoid very firm or oily fish, since they'd change the texture of the dish.

Why mash the potatoes with a fork instead of a potato masher?

A fork leaves chunky bits that give the dish texture, while a masher would make it too smooth, closer to mashed potatoes. Plokkfiskur should keep some bite.

Is plokkfiskur good for kids?

Yes, it's a mild, familiar dish that kids often enjoy, especially since there are no bones left once the fish is flaked. You can cut back slightly on the nutmeg if you prefer a milder flavor.

How long does it take to make a plokkfiskur with rye bread?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a plokkfiskur with rye bread?

About 760 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a plokkfiskur with rye bread cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, gluten. Always check the labels of the products you buy.

Recipes with cod

See all

Fish and seafood dishes

See all