- 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
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.
Visit Our Shop
You may also like
Realt Na Mara Oysters With Burren Smoked Irish Salmon PuréeThis delicious recipe is from Burren Smokehouse a highly acclaimed, award-winning traditional smokehouse located in the Clare village of Lisdoonvarna, close to the Cliffs of Moher.
Spinach & Irish Greek Style Cheese RollsThis delicious recipe if from McCormack Family Farm, a Father and Sons team with a taste for excellence and passion for produce has excelled in creating a range of products that is both innovative and commercial in nature.
Raspberry FoolIrish Raspberry Fool is one of the simplest desserts, made with just 3 ingredients. All you need to do to enjoy this mouthwatering dessert from Ballymaloe Cookery School is to swirl pureed raspberries togheter with fresh whipped cream.