A Very Fishy Irish Stew
Keys: Country Irish Ireland European Hot
Yield: 8 servings
Ingredients:
680 gm White cod, (or firm white fish)
2 dsp lemon juice
1 tsp Black peppercorns, ground
1 dsp oil
30 gm Butter or polyunsaturated fat
1 sm Bunc spring onions, cut into strips
2 x Leeks, cut into chunks
425 ml Milk
1 x Bayleaves, up to 2
2 x Carrots
115 gm White beans, canned
70 ml Cream, (optional)
----------------- GARNISH ----------------
2 dsp parsley, finely chopped
Method:
Sprinkle the fish pieces with lemon juice and black pepper and leave to
sit for several minutes. In a large pan heat the oil and butter then
lightly cook the spring onion and pieces of leek. Add the fish pieces.
Toss lightly for several minutes then add the milk, bayleaf, carrots and
beans. Poach gently for 10-12 minutes until the fish is tender, but
don't overcook. Just before serving remove the bayleaf, add cream if
desired, garnish with parsley and serve. Be careful with this dish not
to stir the fish otherwise it will break down and spoil the appearance.
Serve hot.
NB: this dish can be made with any white fish but do be careful when
buying it to choose firm, thick fleshed fish as this will cook better
and not fall apart. Monkfish tails work a treat.
~Angelique~
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