Eating fish on a Friday was a tradition in our Irish home. The local markets and fishmongers always stock the freshest fish and best variety at the start of each weekend in Ireland, as a child I even remember a fish man calling at our house early in the morning selling smoked haddock and a variety of other locally caught fish- so fresh! My own small town still sets up fish stalls in the market center every Friday and it was always so interesting to see the catch of the day packed in ice!
Eating fish on Fridays also has a religious connection because Friday was seen as day of fasting when red meat would not be eaten, so, for some it’s religious but for other it’s the best day to find the freshest catch and enjoy seafood at home with your family…
My mother used to make a fish pie every Friday with the delicious smoked haddock and shellfish with a creamy potato topping. On cold winter nights it was so comforting and I remember the smell of the melting Irish cheddar cheese and knowing it was almost time to serve our weekly family favorite. If you are not able to purchase smoked haddock use the freshest flaky white fish you can find and I promise you will not be disappointed.
Happy Friday Cozy Bakes!
Smoked Haddock and Shrimp Bake
(for the seafood)
- 1 ½ cups of milk
- 1 ½ cups cold water
- 1 small bay leaf
- 6 peppercorns
- 1 small onion (peeled and sliced)
- 1 1/2 lbs smoked haddock (skinless and boneless)
- 8 oz raw prawns (peeled)
- (for the parsley sauce)
- 3 Tbsp butter
- 3 Tbsp of all purpose flour
- 1tsp lemon juice
- 2 Tbsp parsley (chopped)
- (for the potato)
- 1lb of potatoes (peeled and cut)
- 4 Tbsp of butter
- ¼ cup of warm milk
- (for the topping)
- ¼ cup breadcrumbs
- ½ cup Dubliner Irish cheese (grated)
How to make it
- Place the haddock and prawns in a pan with the milk, water, bay leaf, peppercorn and onion. Season with salt and pepper and slowly poach for 8-10 minutes (reserve 2 cups of stock).
- While the fish is poaching prepare potato topping by boiling the potatoes in a pot of cold salted water for 20 minutes.
- To make the sauce melt the butter in a small saucepan and stir in the flour cooking for one minute and then whisk in 2 cups of reserved stock and lemon juice and bring to a simmer. Stir in the parsley and season with a little salt and pepper.
- Drain the potatoes over a dry heat to remove any moisture for a few minutes. Mash the potatoes with the warm milk and butter. Season with salt and pepper and stir in the Dubliner Irish cheese.
- Preheat the oven to 375 degrees F.
- To assemble pour the parsley sauce over the seafood and spoon the potato and sprinkle over the breadcrumbs and cheese topping. Bake for 20 minutes and serve right away.
Judie the Irish foodie