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.      

Baked Oysters with Dill Cream    1: Open the oysters, detaching the meat from the shell, and set aside the oysters plus water from the oysters in a container. 2: Rinse the concave part of the shells and place it flat on an ovenproof tray, lined with crushed tin foil, to keep the shells level and secure. Throw away the flat part of the shell. Ensure all shell pieces have been removed from the meat and put the oyster meat, along with the strained water from the oysters, into a saucepan and add the white wine. Bring to the boil, and immediately turn off the heat. (If overcooked the oyster will shrink). Remove the cooked oysters from the juice and arrange them back in the shells. 3: Add 50 ml of the juice to the cream and add the chopped dill, then fill each oyster with the cream, covering the meat, and place on a baking tray in a preheated oven at 180 ̊ C for 15 Minutes. When the cream starts to colour, remove it from the oven and display the oysters on a plate and serve.   Cold cooked Oysters in Basil Jelly   1:Open the oysters, detaching the meat from the shell and set aside the oysters and water from the oysters in a container. Rinse the concave part of the shell, place them flat on a tray lined with crushed tin foil to keep the shells level and secure. Dispose of the flat part of the shell. 2: Ensure all shell pieces have been removed from the meat and put the oyster meat, along with the strained water from the oysters, into a saucepan and add white wine to obtain 500ml of liquid. Bring to the boil, and immediately turn off the heat. (If overcooked the oyster will shrink) Remove the cooked oyster from the juice and arrange them back in the shells. 3: Add the gelatine leaves (previously softened in cold water), to the warm juice and add the chopped basil. Fill the oyster shells with the liquid jelly, and place them in the fridge to set for 2 hours. Top up the shells with more liquid jelly, if necessary, to totally cover the meat.   Deep-fried Oysters   1: Open the oysters and detach the meat from the shell. In three different containers place the plain flour, the whisked egg white and the bread crumbs. Heat your deep-fry fat fryer to 180 degrees. 2: Roll each oyster separately in: 1-plain flour shaking the excess on flour > 2-egg white > 3-breadcrumb 3: Put directly into the deep fry fryer. When the breadcrumb is golden and crisp, remove and place on absorbent paper or a clean tea towel to remove the excess oil. Serve warm on lettuce, seasoned with olive oil and lemon juice.   Read more about our Delicious Irish Oysters.   Visit Our Shop