Rosscarbery Fish Stew (from Mary McCarthy)

A recipe from my mother, the talented Mary McCarthy. I’ll let her do the talking. She paints pictures with words:


Dad and I went to Skibbereen on Saturday morning and I decided to buy a bit of fish for that evening’s dinner. I used hake, salmon and a little bit of haddock. Basically use a white, thick fish like hake or haddock. Don’t use poor cod because although he is not cute, he is endangered, much like the Panda,  the Abolokopatrika Madagascar Frog and the Falcated Wren-babbler. Put in a little bit of salmon too for local colour. You will need the equivalent of a fist of fish per person.


Thick white fish (hake, haddock), Salmon

4 Carrots

1 Onion

1 Leek

1 orange/yellow pepper

Tin of tomatoes

1 medium sized potato per person

1 lime, Black pepper  Tin foil


Slice all the vegetables (not too thinly, we are going for rustic here!)

Peel and cut the potatoes in quarters.

Arrange (throw) all of these ingredients in a large ovenproof dish

Sprinkle in the black pepper and mix with the juice of the lime.

Cut the fish into thick chunks and add this too.

Cover with tin of tomatoes. Add half a tin of water also so that there is enough fluid.

Cover the dish with foil. Place in a moderate oven (150 degrees Celsius) for an hour. Don’t be tempted to remove foil for a peep as this will let the steam and flavour out.

If your guests aren’t there after an hour, simply turn down the heat to 100 degrees and leave the dish there until they arrive.


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