Recipe by Hal Taylor
This is a little work, but well worth it. An Irish fish pie is wonderful comfort food and a meal in itself. The fish that I used can be replaced by whatever you can get fresh, just make sure you have a firm white fish and a smoked fish. The addition of live mussels is also a great boost.
- 2 1⁄2 cups fish stock
- 1 lb smoked cod, deboned
- 1 lb halibut fillet
- 8 ounces prawns, peeled
- 8 ounces small scallops
- 2 lbs potatoes
- 3 ounces butter
- 1⁄4 cup plain flour
- 12 ounces leeks, sliced
- 4 ounces mushrooms, sliced
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh parsley, chopped
- salt and black pepper
Directions See How It's Made
- Put the smoked fish into a pan and cover with water. Simmer for 15 minutes.
- Drain and cool, then remove bones and skin.
- Put the halibut fillet in a pan and cover with water. Simmer for 15 minutes.
- Drain and cool.
- Flake the fish and put in a bowl.
- Drop the prawns into a pan of boiling water and cook until they float.
- Drain and rinse under cold water.
- Peel and add the prawns to the flaked fish.
- Repeat with scallops.
- Boil the peeled potatoes for 20 minutes. Drain and dry off over high heat for a minute.
- Season with salt and pepper and 2 tbsp butter, then mash.
- Meanwhile, make a roux by melting 2 tbsp butter and adding the flour.
- Cook for about one minute.
- Whisk the fish stock ( a little at a time) into the roux until smooth.
- Cook over a low heat for 10 minutes.
- Melt the rest of the butter in another saucepan. Add the leeks and mushrooms and cook for 5 minutes -- do not brown them.
- Add to the fish and stir in the chopped herbs.
- Pour the sauce over the fish and fold together.
- Spoon into an oven proof dish and spoon the mashed potatoes on the top.
- Smooth level and cook in a preheated 375 degree oven for 30 minutes.