Baked Fish and Potato Pie

Last week a friend flew in from the UK to see us, Ged Maloney, the sales manager for Punjana Tea (..an ‘Ulster Kitchen’ favorite!) However, on the way from England Ged had lost his luggage and was a bit stressed out, so, right then I knew there was a need for some old fashioned Irish comfort food to ease away those traveling blues…

The first thing that came to mind was my grandmother’s ‘Fish and Potato Pie’ with a garden salad and crusty bread, and so here it is in all it’s glory. We love this food, and it’s very much an Irish favorite. If you stay in Ireland for any length of time someone is bound to serve you some version of this tasty dish….. (Pies are also great for company because they can be prepared an hour our two ahead of time and quickly baked 30 minutes before serving with all the pots and pans washed up to give you time to enjoy your guests)

As for what fish I used?….smoked haddock or cod, which would be authentically Irish were not available at short notice, so I improvised with the popular Southern white fish Tilapia instead, and I must say and we were very happy with the texture and flavor.

As always, cook what is fresh and local and take the freedom to substitute the fish catch that is most fresh and native to where you live. Hope you are able to take this recipe and cook for the next weary traveler that crosses your path!

Enjoy!

Judith, the Irish Foodie

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Three Fish Melody Potato Pie

Filling:

½ Lb haddock (skinless and boneless)
½ Lb Salmon (skinless and boneless)
½ Lb Shrimp (de veined)
1 ¼ pint milk
1 bay leaf
4-5 peppercorns
3 Tbsp butter
1 shallot (chopped)
2 Tbsp flour
1 Tbsp lemon juice
1 Tbsp parsley (chopped)
Sea salt and pepper
2 Tbsp Sharp Irish Cheddar Cheese

Topping:

3 ½ Lbs potatoes (peeled and cut in quarters)
2 Tbsp milk
3 Tbsp butter
salt and pepper
¼ cup sharp Irish Cheddar Cheese

Method:

Place potatoes in a pot of cold salted water and bring to a roaring boil. Reduce temperature and allow potatoes to simmer for 15 minutes or until tender when pierced with a fork.

Place haddock and salmon in a large wide brimmed saucepan and pour over milk. Add bay leaf and peppercorn. Cover and bring to a boil and then reduce to simmering cooking for 12-14 minutes or until fish is flaky and cooked through.

Preheat oven to 375 degrees F.

Remove fish and place in a shallow dish. Strain and discard peppercorn and bay leaf reserving liquid.

Melt 1 Tbsp butter in large sauté pan and cook shrimp for 1-2 minutes. Transfer shrimp over fish.

Add 2 Tbsp butter to pan and sautee shallot for 2 minutes to soften, add flour and cook for 1 minute to make a roux. Add reserved liquid, lemon juice, parsley, salt and Irish cheese.

Pour sauce over fish and shrimp.

Cream potatoes, milk, butter and salt and pepper using potato masher. Spoon over fish and flatten with a knife. Sprinkle over cheese.9. Bake for 35

minutes. Broil for a minute

Enjoy!