Mashed Fish from Iceland

We stopped in a little town north of Reykjavik called Borgarnes. It was a weird little place with a little saga museum. We walked through the saga museum and found a little restaurant at the end. Feeling hungry, we decided to have some lunch. It had some of the best food we had in Iceland. My husband had mashed fish that was new to us (but good!) so we decided to share a mashed fish recipe.

This recipe is from a Google search and finding something that looked very similar to what we had. Click here for the source of this recipe. Thank you to the author for sharing the recipe and I’m excited to share it here!

INGREDIENTS

• 560 g haddock (cooked, 1 1/4 obs) or 560 g cod (cooked, 1 1/4 lbs)

• 560 g potatoes (boiled & peeled, 1 1/4 lbs)

• 1 white onion (chopped finely)

• 350 ml milk (12 oz)

• 55 g butter (2 oz)

• 3 tablespoons flour

• salt and pepper

• 2 tablespoons chives (freshly snipped to add color, flavor & garnish)

DIRECTIONS

• Skin, bone & break up the fish into flakes.

• Roughly chop potatoes & finely chop the onion.

• Slowly heat milk in a saucepan almost to a boiling point.

• In a med to lrg sized non-stick saucepan (while the milk is heating), melt butter & saute onion over med-heat till soft. Do not allow it to brown.

• Sprinkle flour over onion, stir well & cook for 1-2 minutes. Gradually add warmed milk, stirring continuously. Simmer for 3-4 min, stirring often.

• Add flaked fish & stir briskly to break up the fish flakes completely. Season liberally w/salt & pepper.

• Add potatoes & stir gently. Cook over low heat till heated through.

• Spoon into 4 bowls & sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.