Plokkfiskur (Icelandic Fish Stew)

4.67 from 3 votes

Plokkfiskur (Icelandic Fish Stew)

This is inspired by the classic Icelandic fish stew. Traditionally made with béchamel sauce and potatoes, I have replaced that with cauliflower and cream for a smooth, rich, and delicious low carb version. The flavor is very mild and reminiscent of a chowder in both taste and texture. Feel free to swap the leeks for an onion. I like to puree the vegetables until smooth but if you want more texture, reserve some and add them back in after blending most of the vegetables. Finally, an optional dusting of cheese and quick broil results in a golden and delicious top for this hearty dish. A few other additions that would be good are a sprinkling of nutmeg and bacon bits.

Course Main Course

Cuisine Icelandic

Keyword cauliflower, cod, dairy-free, easy, egg-free, fish, Icelandic, leek, main, nightshade-free, nut-free, seafood, soup, stew

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 503kcal

Author Jenny Ross

Ingredients

2 leeks tender green and white portions sliced, stem and root discarded, or 1 onion, diced
2 tablespoons butter
2 heads cauliflower broken into florets
1/2 cup heavy cream or cashew cream for dairy-free
1/2 cup half n half or cashew milk for dairy-free
1 cup fish stock or another 1/2 cup half n half and 1/2 cup cream
water as needed
salt to taste
1 1/2 pounds cod cubed
1/2 bunch chives minced, a few reserved for garnish
1 1/2 cups gouda or other cheese of choice, optional, omit for dairy-free

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Instructions

Rinse the leeks well (they tend to hold a lot of dirt and sand). Place cut leeks into a strainer set in the sink and run water over them, washing out any dirt. Let drip dry in the sink.
Heat a large pot over medium-high heat and add the butter and leeks. Cook, stirring often until the leeks are soft and translucent, about 5 minutes. Add cauliflower, and cream, half n half, and fish stock. Bring to a boil and cook until the cauliflower is completely soft, about 20 minutes
If you like some vegetable texture in your soup, reserve about 1/3 of the mixture and puree the rest with an immersion blender. Puree it all if you like a smoother soup. Season to taste with salt.
Add the fish and stir so that all the fish is covered. Turn off the heat and let the soup. stand for 15 minutes, or until fish flakes when tested with a fork. Using 2 forks, flakes the pieces of fish to desired consistency. Adjust seasoning to taste again and stir in chives and, or parsley.
Optional serving: Spoon into individual serving dishes that are broiler safe. Top with grated gouda and broil until golden. Serve.

Notes

Protein:Energy Quotient [calories]: 0.73, Protein % of calories: 32.6%

Nutrition without cheese: Calories: 293 cal, Carbs: 15g, Fiber: 4g, Fat: 15g, Protein: 26g, Protein:Energy Quotient [calories]: 0.83, Protein % of calories: 35.7%

Nutrition