Icelandic cuisine

Plokkfiskur (fish and potato stew)

Boiled fish and potatoes mashed together in white sauce, served with rye bread.

Well-cooked hot dish

Plokkfiskur (fish and potato stew) — Icelandic cuisine. Photograph of the dish.

Ingredients

Fish and potatoes are boiled and stirred into a white sauce, roughly mashed.

The fish must be fully cooked; watch for bones. Soft and hot — easy with mouth sores or poor appetite. Use pasteurised milk.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Cool and refrigerate within 2 hours of cooking, and eat within 1–2 days. Divide large batches into small containers so they cool faster.

Once, until steaming hot all the way through; in a microwave, stir halfway.

Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
Mouth sores. Soft and moist; easier to eat without spicy or sour additions.
Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Phase notes are general. During low counts, follow only your care team’s food rules.

Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Stomach and gut. Contains dairy. With lactose intolerance or bowel problems, discuss suitability with your team.
Diabetes. Rich in carbohydrates (rice, potato, dough). With diabetes, discuss portion size and blood sugar with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.