In the olden days Icelanders always used left over fish and potatos to make this dish and some probably still do it today.
500 gr. haddock or cod
400 gr. potatoes
30 gr. margarine, butter or olive oil
3 tablespoons flour
3 - 4 decilitre milk
salt and pepper
Remove all skin and bones from the fish. Boil the potatoes and the fish. Peel the potatoes and cut them to small pieces. Cut the onion to small pieces.
Melt the butter/margarine/olive oil in a saucepan and roast the onion until it becomes tender. Stir the flour into this and make a sauce by adding the milk gradually and stiring. Add the fish and the potatoes and spice by using salt and pepper. Make the stew simmer for 5 minutes while stiring.
This dish should be served hot and usually with rye bread and butter. In Iceland the pepperbox is usually on the dining table and people put some on top of their serving.