The recipe for the Icelandic dish was sent to us by Ása Kristín Einarsdóttir from Reykjavik University. ‘The first and only dish that came to my mind was the traditional Icelandic meat soup (kjötsúpa). But then I called my mother for inspiration and she reminded me of a fish stew (plokkfiskur), which is perfect!’, wrote Ása. She also provided a recipe for rye bread, which has been passed down in her family for generations. Her brother bakes it in a milk carton placed in hot soil next to a geothermal source. Fortunately, Ása makes it in the oven.
Ingredients:
- 700 g white fish (like cod)
- 400-500 g potatoes
- 100 g butter
- 2 chopped onions
- 150 g flour
- 200 ml milk or cream
- 200 ml fish stock (from cooking the fish)
- Salt and plenty of white pepper
Preparation:
1. Cook fish in a small amount of water and transfer into a sieve. Keep the stock.
2. Boil the potatoes.
3. Melt butter in a pot and stew the onion in it for a few minutes. Add flour and mix well, then gradually pour in the fish stock and milk or cream. If the stew is too thick, thin it out.
4. Shred the fish, cut the potatoes into pieces and then add to the pot.
5. Season with salt and pepper. For variety, you can add nutmeg and garlic or serve the stew with Bearnaise sauce or sweet mustard. Must be eaten with good rye bread with plenty of butter!
Rye bread (Rúgbrauð)
Ingredients:
- 15 cups rye flour
- 3 cups wheat flour
- 2 cups sugar
- 1 cup sugar syrup (you can use honey or maple syrup)
- 20 teaspoons baking powder
- 1 teaspoon salt
- 2 litres full-fat milk
Preparation:
1. Heat the oven to 100°C. You can turn on the fan but it is not necessary.
2. Combine all ingredients in a big bowl. The dough might seem a bit thick, but do not hurry – you will manage to knead it well.
3. Grease a large ovenproof dish with a lid. You can also bake bread in a milk carton, jar or can.
4. Pour the dough into the dish and cover with a lid. Bake at 100°C for 12 hours.
