The Icelandic dish "Plokkfiskur" is a traditional fish stew that can be translated to 'plucked fish' in English. It's considered a comfort food in Iceland, typically made with potatoes, leek, milk, flour, cheese, and fish, often haddock or cod. It's customarily served with a side of rye bread​.

Pönnukökur is an Icelandic pancake, similar to a crepe. They are great for filling with skyr, fruit, or jam, and are high in protein, making them a filling breakfast food although traditionally Icelanders spread a bit of sugar on them, roll them up and eat them like cake.

It shouldn't surprise anyone that fish is a popular ingredient in Iceland considering that we are an island nation and it's often a welcome balance against an otherwise meat heavy diet as most consider it healthy and light on the stomach. Plokkfiskur is often the fish dish of choice, with many preparing it from scratch, while others save time in the kitchen and pick it up from the fish shop. It is quite simple to make once you get the hang of it and tradition allows every chef to be liberal with added ingredients according to taste: spicing should be done with the heart after all. 

In past centuries, pancakes were associated with major festivals, special days, and milestones, along with dumplings, kleinur (Icelandic twisted doughnuts), and other fried accompaniments in home kitchens. There is still a significant tradition of baking pancakes on the first day of summer, which is actually a special Icelandic holiday fast approaching, usually arriving quite a bit of time before actual summer in Iceland.

•  700 g fish. We used leftover haddock from the previous day which is a common thing to do and a fantastic way to prevent food waste!

• 400-500 g potatoes. These were also left over from the day before.

• 100 g butter. Margerine works fine if going for a dairy free dish.

• 2 onions, chopped

• 1 1/2 dl flour. Gluten free flour works just as well if avoiding wheat or gluten in general.

• 2 dl milk/cream. For a dairy free option we recommend high-fat oatmilk. 

• 2 dl fish stock. If you don't have fish stock then that's fine, just add 2 dl of water and get creative with the spices. :)

• salt and plenty of (white) pepper.

• Other spices according taste ofcourse!

• 5 eggs

• 1 ¼ cups flour

• 1 teaspoon salt

• 2 ½ cups milk

• Butter, ghee, or coconut oil

• Sugar, sweet jams, chocolate spread or whipped cream

• Boil the fish in a little water and strain it (don't discard the water, that's where you get the stock!). Boil potatoes. Melt butter in a pot and let the onion soften for a few minutes. 

• After whisking together the dry ingredients you add the milk and the eggs.

• Add flour and mix, then gradually mix in the fish stock and milk or cream. Stir and thin if necessary. 

• Heat a nonstick or well seasoned cast iron skillet over medium heat. Many Icelandic households have a special pan meant for pancakes and pancakes alone, called "Pönnukökupanna" or "Pancakepan"!

• Once the pan is hot, add a little butter to coat the bottom of the pan. Pour in just enough batter to coat the pan (about 1/3 cup if using a 10” skillet) and pick up the pan, tilting it to all sides so that the batter evenly coats the bottom of the pan in a thin layer.

• Roughly flake the fish and cut the potatoes into pieces and add them. Season with salt and pepper. For a variation, you can season with nutmeg, and garlic is also good. 

• Once the pancake has set and the bottom is golden brown (30 seconds to a minute), use a spatula or knife to carefully flip the pancake. Cook the other side for an additional 30 seconds to brown, then tilt the pancake out of the pan and onto a plate.

• Plokkfiskur is best enjoyed with a thick slice of rye bread and a generous amount of butter spread on top. 

• Just make sure you opt for the Icelandic rye bread: it's sweet and moist and delicious and has very little in common with the Scandinavian variety.

• Spread whipped cream, sugar, sweet jams, chocolate spread or whatever your heart desires on top of the pancake.

• Roll the pancake up into a pancake-roll, start on one end and don't stop until you've reached the other.

• Remember that you can eat as many pancakes as you can stomach: these are not for the body but the soul and are therefore quite healthy!