Smoked Haddock Smokey
Chef Kevin Dundon—owner of Dunbrody House in Wexford, Ireland, and Raglan Road Irish Pub and Restaurant at Walt Disney World—shares his recipe for a rich smoked fish pie from his latest publication, The Raglan Road Cookbook: Inside America's Favorite Irish Pub (Mitchell Beazley, 2016; $34.99). "I love Smoked Haddock Smokies because it’s such a simple dish to prepare if you’re looking for a quick supper or a nice starter," Dundon says. "Sometimes I like to add a spoonful or two of crème fraîche to the cream."
- 1 tablespoon canola oil
- 18 ounces naturally smoked haddock, skin removed, and diced (or any firm smoked fish such as cod or monkfish)
- 20 cherry tomatoes, halved
- 10 scallions, chopped
- 1 large potato, diced
- 1¼ cup Irish heavy cream
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 6 ounces Irish mature cheddar cheese, grated
- Heat oven to 350°F.
- Heat oil in a large frying pan and fry haddock over medium heat for approximately 2 minutes. Add tomatoes, scallions, potato, and heavy cream, then bring to a simmer and cook for an additional 5 minutes over low heat. Remove mixture from heat and season with salt and pepper to taste. Add half the cheese and stir until it melts.
- Divide mixture among 4 ramekins. Sprinkle the tops with remaining cheese and a generous amount of black pepper. Bake until cheese is bubbling and slightly browned, about 10 minutes. Serve immediately with Irish brown bread or a salad.
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