Traditional Irish Fishermans Pie/A Taste of Home #traditionalirishcooking

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit, gas mark 4).

In a dish, add raw prawns and mixed fish (cod and smoked haddock).

Pour white wine over the fish and sprinkle with chives.

Cover the dish with tin foil and bake for 15 minutes until the fish starts to flake.

Remove from the oven and strain off the liquid (wine and fish stock), keeping it for later.

Increase the oven temperature to 220 degrees Celsius (425 degrees Fahrenheit, gas mark 7).

In a frying pan over medium heat, sauté mushrooms in butter until cooked.

Add the sautéed mushrooms to the flaked fish mixture.

In a medium pan over medium heat, melt butter to make a béchamel sauce.

Add flour to the melted butter and cook for a couple of minutes without browning.

Gradually add the cooking liquid from the fish, stirring to dissolve the flour and butter mixture until it thickens.

Stir in pouring cream to make the sauce.

Pour the béchamel sauce over the fish and mushroom mixture.

Spread chump potatoes over the top, pushing them down and smoothing them out with a fork.

Bake in the oven for 10 to 15 minutes until the top is golden brown.

Serve the fish pie in a bowl, optionally with brown crusty bread or chips.

Equipment Needed

Spice Level:

Dietary