| | A Very Fishy Irish Stew
680 gm white cod, (or firm white fish)
2 tsp lemon juice
1 tsp black peppercorns, ground
1 tsp oil
30 gm butter or polyunsaturated fat
1 small bunch spring onions, cut into strips
2 leeks, cut into chunks
425 ml milk
1 to 2 bay leaves
2 carrots
115 gm white beans, canned
70 ml cream, (optional)
GARNISH
2 tsp 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, bay leaf, carrots and beans. Poach gently for 10-12 minutes until the fish is tender, but don't overcook. Be careful with this dish not to stir the fish otherwise it will break down and spoil the appearance. Serve hot.
Just before serving remove the bay leaf, add cream if desired, garnish with parsley and serve.
Note: 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. | | do not remove - web set designed & c reated by belly | | |
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