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Haddock Supper
Haddock Supper is a traditional Irish recipe for a classic one-pot dish of smoked haddock and potatoes in a milk and cream base that is traditionally served for supper. The full recipe is presented here and I hope you enjoy this classic Irish version of: Haddock Supper.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
4
Rating: 
Tags : Herb RecipesMilk RecipesIrish Recipes
This is a classic Irish one-pot fish and potato dish that shares some similarity with Welsh
Swper 'Sgadan (Welsh Herring Supper).
Ingredients:
450g potatoes, thinly sliced
350ml milk
350ml double cream (or whipping cream)
1 fresh bayleaf
a little freshly-grated nutmeg (optional)
900g smoked haddock, skin and bones removed
leaves from 1 small bunch of fresh parsley, chopped
firm, ripe, tomatoes, blanched, peeled and sliced thickly
Method:
Heat together the milk and cream in a pan with the bayleaf and pepper until just simmering. Add the fish and poach for about 10 minutes, or until just tender.
Remove the fish from the pan and flake the flesh (reserve the milk).
Form a layer o potatoes in the base of a buttered baking dish. Sprinkle some of the parsley over the top then top with 1/3 of the fish. Sprinkle a little more parsley over the top and arrange some of the tomato slices over this.
Discard the bayleaf from the milk and cream mixture then pour enough into the dish to just cover the tomatoes. Repeat the layering process, finishing with a layer of potatoes over the top until all the ingredients are used up. Grate a little nutmeg over the top (if liked) then transfer the dish to an oven pre-heated to 220°C and bake for about 20 minutes.
Reduce the oven temperature to 190°C and continue cooking for 40 minutes more. Serve hot.
