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Prep Time
40 Minutes
Cooking Time
15 Minutes
Serves
4 -6 People
Ingredients
- 50 g (2oz) Butter
- 250 g (10oz) Potatoes
- 2 Onions (diced)
- 150 g (6oz) diced Carrots, Leeks and Celery
- 300 g (12oz) Cubed Fish: Smoked Haddock, Cod, Shrimp, Mussels, Salmon & Monkfish
- Salt and Pepper
- 2 Bay Leaves
- 125 ml Cream
- 1 ½ litres Fish Stock
- ½ Glass of Brandy
- ¼ Litre Milk
- 50 g (2oz) Chopped Parsley
Method
Melt the butter in a large pot; add carrots, leeks, celery and onion and sauté for 3-4 minutes. Add potatoes, bay leaves and brandy and cook for a further 3 minutes. Add fish stock and milk and bring to the boil. Then add the fish and simmer for 5-8 minutes over medium heat. Add cream and parsley, season with salt and pepper and bring back to the boil. Serve with homemade brown bread.
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The Kitchen @ Gorey's space is a showcase for some great local food. The well constructed menu, which suits all tastes features a bevy of local producers from Fish Merchants to a soft fruit farmer and cheese maker.