ICELAND: Potato and Fish Hash (Plokkfiskur) and Braised Red Cabbage

This is a meal that feels more decadent than one would expect given the ingredients. The fish adds a richness to the potatoes usually achieved with butter, cream, and/or cheese in their US relatives, without the additional fat. The cabbage, which is made almost entirely of vegetables and fruit, braise until luscious and almost creamy. A fabulous meal to feel indulgent, without indulging either financially or calorically.. perfect for a cold, post-holiday night!

Potato and Fish Hash (Plokkfiskur)

1 lb Yukon gold potatoes

1 bay leaf

1 lb cod or haddock

1 medium yellow onion

2 tablespoons butter

2 tablespoons flour (I used Cup4Cup)

1¼ cups whole or 2% milk, warmed

1 teaspoon salt

½ teaspoon pepper, ideally white

1. Peel the potatoes and cut into large dice. Place them in a medium saucepan and cover with cold water. Salt liberally, add the bay leaf, and place over high heat. When water boils, reduce to medium and cook until potatoes are tender, about 15 minutes.

2. While potatoes are cooking, finely dice the onion. Place butter in a large sauce pan or sauté pan and heat until melted. Add onions, and sauté until soft and translucent, about 5-7 minutes. Sprinkle with the flour. Stir for one minute, then add the milk. Stir until thickened, about 3 minutes. Add the salt and pepper and stir to combine. Turn off heat.

3. When potatoes are cooked through, remove with a slotted spoon or spider, keeping the water in the pot. Place the drained potatoes directly into pan with the cooked onion and milk mixture. Gently mash with a potato masher.

4. Cut the fish into a few large pieces and add to the water/pot that held the potatoes. Simmer until the fish is cooked through, about 7 minutes.

5. Drain the fish and add to the pan with the onions and potatoes, discarding the bay leaf.

6. Mash fish in with potato mixture, stirring to combine. Taste for seasoning. Either serve immediately, or place into a casserole dish and reheat at 350°F for 40 minutes before serving.

Braised Red Cabbage

2 tablespoons butter

1 large onion

1 small red cabbage

1 Granny Smith apple

½ cup blueberries

¼ cup red wine vinegar

2 tablespoons brown sugar

¼ teaspoon allspice

1 teaspoon salt

½ teaspoon black pepper

1. Melt the butter in a large saucepan with a lid over medium head. Slice the onion and add to the pan. Sauté the onion until soft, about 5 minutes.

2. Slice the cabbage, add to the pan, and cook for 2 minutes.

3. Peel and chop the apple and halve the blueberries. Add both to the saucepan, along with the vinegar, brown sugar, allspice, salt, and pepper. Cover and cook for 30 minutes, stirring every 5 minutes or so. If the mixture dries out or starts to stick, add a splash of water.

#potatohash #fishandpotatoes #cabbage #iceland

FUN FACTS:

• More than 60% of the Icelandic population live in the country's capital, Reykjavik.

• Beer was banned in Iceland from 1915 until 1989.

• Icelanders have created a network of greenhouses that grow fresh vegetables and fruit year-round.