First Ode to Theodora Fitzgibbon - No.1

I finally put time aside to sit down and pick a recipe from Theodora Fitzgibbon's Irish Traditional Food. My sister bought me a copy for Christmas last year and I have been flicking through on and off but have not actually tested any recipes. The cold and snow last night was a very encouraging factor in picking the fish pie recipe below. Playing sous-chef to Claire, we followed the recipe word-for-word and it works very nicely! 

Our notes: 

We used a 12 month Swiss Gruyère, which was on the money.

Fish used was smoked haddock and fresh cod from Fallon & Byrne and a handful of Ikea's frozen prawns.

A few more drops of Tabasco would have helped.

Recipe says serves 4-6...in reality that's more 4 than 6!

The Recipe: Fish Pie - Pióg éisc 

This can be extremely good and it is a pity the title is not more attractive, although names such as 'Fisherman's pie' are now being used. The amount of seasoning depends on what fish is used. Smoked fish is excellent, but if a plain fish is used then more seasoning will be needed. Some grated cheese added to the sauce is a simple but good idea. A mixture of fish is pleasant and, when available, prawns, or other shellfish added will turn it into a very good meal. 

450g (1lb) smoked cod or haddock or any fish or fish combination

450ml (3/4 pint) milk

1 rounded tablespoon cornflour

2 tablespoons parsley, chopped

few drops of Tabasco

200g (7oz) can tomatoes drained or equivalent amount of fresh tomatoes, chopped and drained

50g (2oz) grated cheese

450g (1lb cooked mashed potatoes

Poach the fish in milk to cover, then remove the fish and strain the liquid and put back in the pan. Remove any skin or bones from the fish. Cream the cornflour with a little of the milk. Add the rest to the pan. Bring to the boil, then add the creamed cornflour, stirring all the time to avoid any lumps.

Add the fish, the parsley, the Tabasco and tomatoes and mix well, then add half the cheese and put the mixture into an ovenproof dish. Cover with mashed potatoes, scatter the remaining cheese over the top and dot with butter. Bake at 200C, 400F, Mark 6 for about 35 minutes, or until the top is peaking brown. Serves 4-6.