Dingle Fish Pie

From the kitchen of One Perfect Bite...The name of this dish has been known to make an Irish eye or two smile. While there is no Dingle fish, there is a projecting land mass in Southwestern Ireland called the Dingle Peninsula. It juts into cold waters that teem with marine life and the surrounding hillsides support the crops and animals that have made the best of Irish cuisine so memorable. The National Geographic once designated the stunning peninsula the most beautiful place on earth, and over time it has drawn Viking hordes as well as Hollywood crews to its shores. The abundant charms of the peninsula have also spawned an influx of tourists who leave the area with memories of such Irish delights as the Dingle fish pie I'm featuring tonight. That name is actually a misnomer because this pie has no crust or potato topping. It is made with a variety of fish and shrimp that's napped with a reduction of wine and thick cream and finished with a blanket of fine Irish cheese. When properly cooked, the gratinee is scrumptious. It is also very easy to make and this recipe has the added benefit of being scaled to feed just two diners. I do, however, have two cautions to share with you. The first is very obvious - do not over cook the fish. The second is to use a firm, day old cooked potato that will not fall apart when it is tossed with the fish mixture. This is a meal you can have on the table in 30 minutes. It is also one that is suitable for guests if you double or triple the quantities recommended in the recipe. I hope those of you who observe meatless Monday or Lenten Fridays will give this dish a try. I really think you'll be pleased. Here is how my version of Dingle fish pie is made.

Dingle Fish Pie...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons olive oil
3 cloves garlic, minced
4 ounces cod, cut in shrimp-size pieces
4 ounces salmon, cut in shrimp-size pieces
4 ounces peeled and deveined shrimp
8 ounces (1 large) cooked day old boiling potato, peeled and cut in 1/2-inch dice
1/4 cup frozen small peas, thawed
1/4 cup dry white wine or vermouth
1/4 cup dry sherry wine
3/4 cup heavy cream
Salt & Pepper to taste
4 tablespoons shredded Cheddar cheese

Directions:
1) Heat olive oil in a large frying pan set over moderate heat. When it shimmers add garlic, cod, salmon and shrimp and saute just until fish whitens and shrimp begin to turn pink, about 3 minutes.
2) Add white wine and sherry and cook until nearly evaporated. Add cream, potatoes and peas and bring to a slow simmer. Cook until shrimp and fish are cone, about 3 minutes. Transfer to a gratin pan. Top with cheese and broil until cheese melts and is lightly brown, about 2 minutes. Serve immediately. Yield: 2 servings






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