Plokkfiskur
Reykjavík, Iceland
A simple yet rich gratin-like dish consisting of boiled white fish mashed together with potatoes, onions, and a thick white flour sauce. It is frequently topped with melted cheese and served alongside sweet rye bread.
Why locals eat it
Historically developed as a practical way to utilize leftover boiled fish and potatoes from the previous day's meal. Over time, it transitioned from a humble home-cooked survival food to a celebrated national comfort dish.
Local tip
For the ultimate contrast of flavors, spread a generous layer of butter on a slice of dark rye bread and eat it with the hot stew.
Typically made with
cod, haddock, potatoes, onions, butter, milk, cheese. Recipes vary — always check with the vendor if you have allergies.