Serves 4
Prep Time: 10 Minutes
Cook time: 40 Minutes
Today I spoke with my cousin Ruby by telephone, she told me all about going to the beach yesterday. How I long to walk the beautiful beaches of East Clare again. I count myself very lucky to live on the shores of Lough Derg and within an hours drive to experience the best of the Wild Atlantic Way on the Clare coastline. We have the most amazing places to explore along the rocky shorelines of Co.Clare. When we were children we were always brought to Lahinch to go to the beach as we met up with our cousins in Ennistymon also. Running along the dunes at Lahinch was a favourite game of ours. Even though we cannot go there right now, we have an abundance of delicate fresh fish caught on the West coast to choose from on a Thursday in the green in Scarriff, the seafood comes to us when we cannot go to it.
Serve with a fresh crusty bread roll, fresh brown bread or a Blaa if you are in Waterford - with real Irish butter,
none of that fake stuff. Alternatively, if you fancy this as a dinner, top with mashed potatoes and place under the grill for 5 minutes to brown & serve with steamed petit pois.
For more info on fishing locally and Blaas check out the following links:
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Ingredients
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Method
Serves 4
- 2 fillets of Smoked Coley/Smoked Haddock –skinned, boned and cubed.
- 2 fillets White Fish- Whiting, Cod or Pollock- skinned, boned and cubed
- 8-10 King Prawns (depending on size).
- 8-10 Mussels.
- 2 Small Carrots - cubed
- 2 Sticks Celery - cubed
- 1 Medium White Onion - finely chopped
- 2 Large Peeled Potatoes - cubed
- 2 tblsp Butter
- 2 tblsp Plain Flour (Or Plain Gluten Free Flour if desired)
- 1 litre Milk
- 250ml Cream
- 100ml White Wine.
- 1/4 tsp Nutmeg
- Parsley to Serve
- Salt and Pepper to taste
Enjoy,
Tracey
- Cover mussels with white wine and steam until open , do not use unopened mussels as these have been dead for some time & are no longer edible.
- Place milk, salt, pepper and nutmeg in a saucepan, add in prawns and fish and simmer gently on a low heat for 15 mins.
- Sautee the chopped vegetables in a little butter, cook until fork tender.
- Remove shells from mussels and add them and wine into milk.Proceed to add veg to fish mixture,
cook for 10 mins. - In a bowl mix butter and flour together until smooth, add this to the fish mixture.
Stir gently and cook for a further 10 mins. Add in cream, swirl it around and sprinkle with chopped
parsley. - Serve as desired, I love it served with a drizzle of delicate Italian truffle oil on top.
Enjoy,
Tracey