Ahh, the reliable Northern Atlantic! The place where potatoes and fish keep you warm and toasty inside! This beautiful country is home to the oldest democratic system in the world, established in 930 AD! It is small- about the size of Ohio, and there is an average of one volcanic eruption there every 4 years.
There is no military in Iceland, and their police don’t even carry guns, but crime is very low, and violent crime is almost non-existent! But be careful, because owning a pet turtle or snake is against the law, as are strip clubs… and beer only became legal in 1989.
Here in Iceland, they still speak Norse, which means that a text over 1000 years old, is still readable by the people there today!
On to dinner!
Plokkfiskur (fish chowder)
- 2.5 lbs cold water white fish, baked (I used pollack, normally they use cod)
- 3 lbs potatoes, peeled, diced and boiled
- 2 white onions, diced
- 4 cups milk
- a stick of butter or margarine
- 7 1/2 tbsp flour
- salt and pepper to taste
- fresh chives
- bake fish at 375 degrees for 12 minutes, while boiling diced potatoes for 20 minutes. Set aside
- Melt butter in pot, and cook onions until just barely caramelized. Add flout and mix quickly to make a roux.
- Slowly add the milk mixing well, to avoid lumps.
- Cook over medium heat, stirring frequently, until almost simmering, then add the potatoes.
- Break up fish into soup, and add snipped chives and liberal amounts of salt and pepper.
- Simmer gently on low heat for about 20 minutes.
- Serve with rye bread, and add more fresh chives, salt (if necessary) and pepper. Enjoy!
This was good! It was a very basic potato chowder with fish. I would recommend a hearty rye, as the soup is so rich it just screams for a strong bread! I will definitely be making this soup during the cold winter months from now on!
Come back next time to see how delicious an empanada from Argentina will be!