Plokkfiskur

Method

Soak the salted fish overnight in cold water, changing the water several times, then drain and place in a pot with fresh water and bay leaf, simmering for 15-20 minutes until cooked through. Peel and cube the potatoes, then boil separately until tender, approximately 12-15 minutes. Dice the onions and soften them in butter in a separate pan. Sprinkle the flour over the onions and stir to create a roux, cooking for 2 minutes. Gradually add the milk and fish stock, stirring constantly to avoid lumps, and season with pepper and salt. Flake the cooked fish into the sauce, discarding any skin and bones, then gently fold in the cooked potatoes and stir carefully to combine. Simmer together for 3-4 minutes until heated through, then serve hot with rye bread or regular bread.