Icelandic Plokkfiskur Cod Potato Bake

Ingredients

• 12 oz cod fillet, cut into chunks
• 12 oz potatoes, cubed
• 1 cup milk
• 2 tbsp flour
• 2 tbsp unsalted butter
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 2 tbsp chopped fresh chives
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper
• 4 slices dark rye bread, for serving

Steps

1. Heat the oven to 400F (200C). Put the cubed potatoes in a saucepan, cover with cold salted water, and simmer for 12 to 15 minutes until tender. Drain well and set aside.
2. While the potatoes cook, bring the milk to a bare simmer in a wide pan with a pinch of salt. Slide in the cod, cover, and poach over low heat for 5 to 6 minutes, until it turns opaque and flakes at the touch of a fork.
3. Lift the fish out with a slotted spoon and reserve the poaching milk. Flake the cod into large pieces, checking carefully for bones and discarding any skin.
4. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 to 2 minutes, stirring, until it smells nutty but has not coloured.
5. Pour in the reserved warm poaching milk a little at a time, whisking hard after each addition so no lumps form, until you have a smooth sauce the thickness of pouring cream. Simmer for 2 minutes.
6. Heat the oil in a small skillet and cook the onion for 4 minutes until soft, adding the garlic for the last 30 seconds, then stir it into the sauce with the chives, salt, and plenty of white or black pepper.
7. Fold the potatoes and flaked cod gently into the sauce, keeping the fish in visible pieces rather than mashing it, and scrape everything into a baking dish.
8. Bake for 15 to 18 minutes, until bubbling at the edges and lightly browned on top. Rest 5 minutes, then serve with the fresh herbs, lemon wedges, and dark rye bread.

Allergen note: Contains fish, dairy, and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.