Recipe - A Very Fishy Irish Stew

680 g White cod; (or firm white
fish)
2 Dsp lemon juice
1 teaspoon Black peppercorns; ground
1 Dsp oil
30 g Butter or polyunsaturated
fat
1 small Bunc spring onions; cut into
strips
2 Leeks; cut into chunks
425 ml Milk
1 Bayleaves; up to 2
2 Carrots
115 g White beans; canned
70 ml Cream; (optional)

GARNISH
2 Dsp 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, bayleaf,
carrots and beans. Poach gently for 1012 minutes until the fish is
tender, but don't overcook. Just before serving remove the bayleaf,
add cream if desired, garnish with parsley and serve. Be careful with
this dish not to stir the fish otherwise it will break down and spoil
the appearance.

Serve hot.

NB: 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. Monkfish tails work a treat.

Carlton Food Network http://www.cfn.co.uk/

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