Plokkfiskur Fish and Potato Mash with Chives and Rye Toast

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Iceland's classic comfort dish: flaked cod and haddock folded into buttery mashed potatoes with a light béchamel and sweet onion, finished with fresh chives. Serve it with dark rye bread and butter. This Icelandic-inspired seafood recipe, ready in about 45 minutes, pairs cod fillet, skinless, haddock fillet, skinless, waxy potatoes, peeled for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Icelandic cuisine 470 cal/serving

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Ingredients

300 g cod fillet, skinless
300 g haddock fillet, skinless
700 g waxy potatoes, peeled
1 large yellow onion, finely diced
50 g unsalted butter
2 tbsp all-purpose flour
300 ml whole milk
1 bay leaf
1/2 tsp ground white pepper
1 pinch freshly grated nutmeg
3 tbsp fresh chives, snipped
to taste sea salt
4 slices dark rye bread, to serve

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Instructions

Step 1: Boil the potatoes in salted water for 18-20 minutes, until tender. Drain them and let them steam dry.
Step 2: Meanwhile, put the cod and haddock in a wide pan with the milk and bay leaf. Bring it to a bare simmer and poach for 6-8 minutes, until the fish just flakes. Lift out the fish, then strain the milk and keep it.
Step 3: In a large pot, melt the butter over medium heat and cook the onion for 6-8 minutes, until soft and golden.
Step 4: Stir in the flour and cook for 1 minute. Slowly whisk in the warm poaching milk and simmer for 3 minutes, until thickened.
Step 5: Season with white pepper, nutmeg and salt.
Step 6: Roughly crush the potatoes into the sauce, then gently fold in the flaked fish. Keep it chunky, not smooth.
Step 7: Check the seasoning, scatter over the chives and serve hot with buttered rye bread.