Name: Icelandic Plokkfiskur with Carrots and Cabbage
Total time: 40 min
Yield: 4 servings
Cuisine: Icelandic
Ingredients: 500g cod or haddock, flaked; 4 medium potatoes, peeled and cubed; 1 onion, finely chopped; 2 cloves garlic, minced; 1 cup milk; 1/2 cup sour cream; 2 tbsp butter; 1/4 cup flour; salt and pepper to taste; 1/4 tsp paprika; 1/4 tsp dill, chopped; 1 carrot, grated; 1/2 cabbage, shredded; rye bread for serving

Icelandic Plokkfiskur with Carrots and Cabbage

A hearty fish and vegetable dish, simmered in a creamy sauce with onions, carrots, and cabbage, served with rye bread.

40 minutes4 servings

Method

In a large pot, cook potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
In a separate pan, melt butter over medium heat. Add onions and garlic, and sauté until softened, about 5 minutes.
Add flaked fish to the pan and cook for 2-3 minutes.
Add grated carrot and shredded cabbage, and cook for another 5 minutes.
In a small bowl, mix milk, sour cream, and flour. Stir into the pan and cook until thickened, about 5-7 minutes.
Season with salt, pepper, paprika, and dill.
Serve the fish and vegetable mixture with rye bread.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.