Plokkfiskur is a creamed stew of cod or haddock, potatoes and onions, eaten with Icelandic rye bread. The name literally translates as plucked fish.

The name literally translates as plucked fish, and the base is cod or haddock with milk, potatoes and onions; newer versions add curry powder, cheese or a bechamel. In Reykjavik Cafe Loki serves it gratinated with rye bread and salad, Hofnin lists a traditional creamed fishstew with buttered potatoes and rye bread, Kaffivagninn bakes it with melted cheese and Bearnaise, and Messinn serves it in a pan with Bearnaise and rye bread.

Where to eat Plokkfiskur (fish stew) in Reykjavik

4 editor picks for Plokkfiskur (fish stew) in Reykjavik, ranked by editorial score. All Reykjavik signature dishes · Plokkfiskur (fish stew) across every city.

  • Messinn

    Order A fish pan: freshly cooked fish straight from the kitchen with butter-fried potatoes and vegetables.

    Messinn is a seafood restaurant at Laekjargata 6b that specialises in fresh seafood, served at lunchtime and in the evening every day of the week.

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  • Cafe Loki

    Order Rye bread slices with mashed fish, or the unique rye bread ice cream.

    Cafe Loki at Lokastigur 28 in Reykjavik is a family run restaurant across the street from Hallgrímskirkja, serving classic Icelandic home style food.

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  • Kaffivagninn

    Order The catch of the day, at the place where the fishermen themselves eat.

    Kaffivagninn is the oldest restaurant in Iceland, founded in 1935 by the harbor at Grandagardur 10 and serving breakfast, lunch and dinner daily.

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  • Hofnin

    Order The fish soup, which a guest says won the restaurant a medal in 2012.

    Höfnin is a homely family restaurant at Geirsgata 7c by the small boat harbour in Reykjavik, serving classic Icelandic food with a view over the old harbour.

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Make it at home

Serves 445 minEasy

Ingredients

  • 500g cod or haddock fillet, skinless and boneless
  • 600g floury potatoes, peeled and cubed
  • 1 large onion, finely chopped
  • 60g unsalted butter
  • 30g plain flour
  • 500ml whole milk, warmed
  • 1 tsp Dijon mustard
  • Freshly grated nutmeg, pinch
  • Sea salt, white pepper
  • 1 tbsp finely chopped chives
  • Rugbraud (dark rye bread) and butter, to serve

Method

  1. Boil potatoes in salted water until just tender, 14 to 16 minutes. Drain, keep warm.
  2. Simmer the fish in a wide pan of salted water for 5 minutes until just cooked through. Lift out, flake into large pieces, discard any bones.
  3. Soften onion in 30g butter in the same pan for 8 minutes until translucent.
  4. Add remaining butter, stir in flour, cook 2 minutes to a blond roux.
  5. Whisk in the warm milk gradually until smooth, then simmer 5 minutes to a coating sauce. Stir in mustard and nutmeg.
  6. Roughly crush the potatoes with a fork (do not mash smooth). Fold them through the sauce with the flaked fish.
  7. Warm 3 minutes, taste, season with salt and white pepper. The texture should be loose but spoonable.
  8. Scatter chives. Serve in deep bowls with slices of buttered rugbraud on the side.

Editor tip. Crush the potatoes rather than mashing them; the contrast between chunks of potato and flaked fish is what makes plokkfiskur honest rather than a fish pie filling.

Common allergens: Fish, Gluten, Milk.