Icelandic Fish Stew

Instructions

1. Prepare the fish and potatoes
   Place the cod fillets in a large pot and cover with cold water. Add a pinch of salt and bring to a gentle simmer over medium heat. Cook for 8-10 minutes or until the fish flakes easily with a fork. Remove the fish with a slotted spoon, let cool slightly, then flake into bite-sized pieces, removing any bones. In a separate pot, boil the potato cubes in salted water until tender, about 15 minutes. Drain and set aside.
2. Make the béchamel base
   In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Sprinkle the flour over the onions and stir continuously for 2 minutes to make a roux, being careful not to let it brown.
3. Create the creamy sauce
   Gradually whisk in the milk and cream, stirring constantly to prevent lumps from forming. Add the bay leaves, white pepper, salt, and nutmeg. Reduce heat to low and simmer gently for 5 minutes, stirring occasionally, until the sauce thickens to coat the back of a spoon.
4. Combine and finish the dish
   Remove the bay leaves from the sauce. Gently fold in the flaked fish and cooked potatoes, being careful not to break up the fish too much. Adjust seasoning with salt and pepper to taste. Cook on low heat for an additional 5 minutes to allow the flavors to meld together.
5. Serve the Plokkfiskur
   Serve hot in bowls, garnished with freshly chopped chives. Traditional Icelandic accompaniments include rye bread (rúgbrauð) and butter on the side, and sometimes a small side of pickled beets or cucumber.