Thursday, March 14, 2013

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

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

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

One Year Ago Today: Potato Farls - Irish Potato Bread

Two Years Ago Today: Welfare Cookies

Three Years Ago Today: Potato Tart

Four Years Ago Today:  Camarones a la Mexicana 


hobby baker Kelly said...

Looks yummy and I love the lesson on the origin! Always fun to learn how a food or its name has evolved.

Alicia Foodycat said...

That looks so delicious! Fish pie is such a favourite of mine.

Diane said...

Right up our street, all the ingredients that we love. Take care Diane

Kim said...

This actually really looks good! You can't go wrong with all these ingredients!

pam said...

Fish and potatoes, can't go wrong there!

Unknown said...

Okay, I'll be honest with you.. I'm like a little kid, so I had to giggle at the name of the dish :) Despite the small childish outburst, I think this dish sounds lovely. And I love that it's topped with cheese!! Delicious!

Ola said...

Honestly, you are presenting recipes that are really close to my heart - first Kolaches, now Dingle Fish Pies - I live in Killarney at the moment, and we sometimes go to Dingle for weekend, so I know this place myslef, and nothing can describe beauty of Dingle better than fresh fish pies :) Blessings!

Tricia @ saving room for dessert said...

Dingle was by far my favorite place in all of Ireland. We stayed extra days because we loved it so much. Well worth the trip! I did not have this fish pie but wish I did!

Big Dude said...

This dish sounds delicious and I love the name.

Ginny Hartzler said...

WHY have I never heard of this awesome peninsula???? No T.V. specials, nothing!!! Now I want to see it all!

David said...

Mary, I must admit that I'd never heard of Dingle Fish Pie before. Looks good to me! My wife would actually want pie crust with it though... Take Care, Big Daddy Dave

Susan Lindquist said...

Delish!My mother-in-law used to make a 'fish casserole', as she called it. Much like this dish ... yum!

teresa said...

what a gorgeous sea food dish! i love the backstory too!

decocinasytacones said...

Really nice!!. Happy St. Patricks to you.

Pam said...

This sounds great and my hubby would love it. Great story for the great name!

Valerie Harrison (bellini) said...

I would be tempted to throw some mashed potatoes on top or a flaky crust but in hindsight this is much healthier for me just the way it is.

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