Almost two years ago, I found myself on a relaxing, fantastic vacation in Iceland. After a full night (or was it day? I'm not sure, the sun barely set) of hanging out, dancing and drinking, one of my favorite things to do was to get up and grab a nice hearty lunch. One of the best things I found was "Plokkfiskur," or fish hash (or fish mash). If you've got any leftover fish from yesterday (which will bring an orange flavor to this traditional dish), then give this traditional recipe a try.

From Gestgjafinn

3-4 cups cooked fish (preferably haddock or cod)
1 1/2 cup milk
2 tablespoons butter
1 medium onion, finely chopped
2 tablespoons flour
3-4 cups cubed cooked potatoes
Freshly ground pepper
Chives for decoration (optional)

Pick over the fish to ensure that all bones and skin have been removed. Break it up into flakes. Heat the milk in a saucepan, almost to boiling point. Melt the butter in a pan and sauté the onion at medium heat until soft and opaque. Do not let it brown.

Sprinkle the flour over the onion, stir and cook for a minute or two, stirring continuously. Gradually stir in the warm milk, bring to a boil, and simmer for 5 minutes, stirring often. Add the fish and stir briskly to break up the flakes. Add the potatoes and simmer until they are heated through. Season to taste with pepper and salt.


Spoon into a bowl and sprinkle with chives, if wished. Serve hot with dark rye bread and butter.

Many people make a pile of piping hot plokkfiskur on their plate, make an indentation in the top with their fork, and add a large knob of butter.