Recipe Courtesy of Chef Bjarni Gunnar Kristinsson

Yield: 4 Cooking Time: 1.5 Hours Difficulty: Medium Full Episode: A Taste of Iceland (Season 6)


  1. Skin, bone and break up the fish into flakes.
  2. Slowly heat milk in a saucepan almost to a boiling point.
  3. Meanwhile, in a medium to large non-stick saucepan, melt butter and sauté onion over medium heat until soft. Do not allow it to brown.
  4. Sprinkle flour over onion, stir well and cook for 1 to 2 minutes. Gradually add warmed milk, stirring continuously. Simmer for 3 to 4 minutes, stirring often.
  5. Add flaked fish and stir briskly to break up the fish flakes completely. Season liberally with salt and pepper.
  6. Add potatoes and stir gently. Cook over low heat until heated through.
  7. Spoon into 4 bowls and sprinkle with herbs. Serve hot with dark rye bread and butter.
  8. Decorate with Icelandic herbs like chives (flowers).


Saucepan (2)
Full Episode: A Taste of Iceland (Season 6)


  • 400 grams (1 ¼ lbs.) Haddock, cooked or
  • 560 grams (1 ¼ lbs.) Cod, cooked
  • 400 grams (1 ¼ lbs.) Potatoes, boiled and peeled
  • 1 White Onion, finely chopped
  • 300 milliliters (11 oz.) Milk
  • 55 grams (2 oz.) Butter
  • 3 tablespoons Flour
  • Salt & Pepper
  • 2 tablespoons Icelandic herbs, freshly shipped to add color, flavor & garnish)
  • Rye Bread
  • Butter