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A Very Fishy Irish Stew

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  • 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)
  • 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.
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.
Carlton Food Network
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.