Plokkfiskur Icelandic Fish Stew

Instructions

1. 1

   In a large pot, boil the diced potatoes until they are fork-tender. Drain and set aside.

2. 2

   In another pot, melt the butter over medium heat. Add the chopped onion and cook until it becomes translucent and starts to caramelize, about 5-7 minutes.

3. 3

   Sprinkle the flour over the cooked onions and stir well to form a roux. Cook for an additional 2-3 minutes, stirring constantly.

4. 4

   Gradually pour in the milk, whisking continuously to avoid any lumps. Cook until the mixture thickens and reaches a smooth consistency.

5. 5

   Cut the white fish fillets into bite-sized pieces and add them to the pot with the thickened milk mixture. Gently stir to combine.

6. 6

   Add the cooked diced potatoes to the pot and continue to simmer for about 10 minutes, until the fish is cooked through and flavors meld together.

7. 7

   Season the stew with dried thyme, salt, and pepper according to your taste preferences. Give it a good stir to incorporate the flavors.

8. 8

   Remove from heat and let the stew rest for a few minutes. This allows the flavors to settle.

9. 9

   Serve the Plokkfiskur hot, garnished with freshly chopped parsley and accompanied by slices of rye bread.