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A Very Fishy Irish Stew

680 g White cod; (or firm white fish)
2 Dsp lemon juice
1 ts Black peppercorns; ground
1 Dsp oil
30 g Butter or polyunsaturated fat
1 sm Bunc spring onions; cut into strips
2 Leeks; cut into chunks
425 ml Milk
1 Bayleaves; up to 2
2 Carrots
115 g White beans; canned
70 ml Cream; (optional)


Garnish
2 Dsp parsley; finely chopped


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.





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