Fish subs nicely in St. Patrick’s Day dish

  • By Sara Moulton Associated Press
  • Thursday, February 27, 2014 5:29pm
  • Life

With St. Patrick’s Day nearly upon us, our minds often turn to corned beef and cabbage.

This recipe was inspired by that tradition, but swaps out the corned beef in favor of smoked fish in a satisfying savory broth.

Smoked fish happens to be one of my favorite “cheating” ingredients. Like bacon, it is a single ingredient that adds outsized oomph to any dish.

Unlike bacon, smoked fish has no saturated fat. Add even a little bit of it and suddenly the dish becomes the essence of comfort food and your guests think you’re a culinary genius.

In Ireland, they like to smoke mackerel, whitefish, salmon and haddock.

Smoked haddock actually originates in Scotland, not Ireland, but the Irish have pulled it into the family circle. Me, too.

Hearty potato, cabbage and smoked fish soup

2 tablespoons unsalted butter

1 large leek, white and green parts, medium chopped (about 2 cups)

3 tablespoons all-purpose flour

3 cups low-sodium chicken broth

1 pound Yukon gold potatoes, peeled and cut into ½-inch dice

2 cups 1 percent milk

½ teaspoon dried thyme

4 cups shredded Napa or savoy cabbage

½ pound smoked fish fillets (salmon, whitefish, haddock or mackerel), skin discarded, coarsely chopped

1 tablespoon lemon juice

Kosher salt and ground black pepper

Thinly sliced scallions, to garnish

Smoked paprika, to garnish

In a large saucepan over medium-low heat, melt the butter. Add the leek and cook, stirring, until very soft but not colored, about 10 minutes.

Add the flour and cook, stirring, for 2 minutes. Increase the heat to high, add the broth in a stream, whisking, and bring to a boil.

Add the potatoes, milk and thyme, then bring the mixture to a simmer. Cover partially and simmer, stirring occasionally, until the potatoes are just tender, 10 to 15 minutes.

Stir in the cabbage and simmer until tender, about 3 minutes.

Add the fish and lemon juice and cook just until the fish is heated. Season with salt and pepper.

Ladle into bowls and garnish with scallions and a sprinkle of paprika.

Makes 4 servings. Per serving: 360 calories; 100 calories from fat (28 percent of total calories); 11 g fat (6 g saturated; 0 g trans fats); 70 mg cholesterol; 38 g carbohydrate; 4 g fiber; 9 g sugar; 26 g protein; 380 mg sodium.

More in Life

Co-owner Jason Parzyk carries two growlers to fill as he serves up beer at Lake Stevens Brewing Co. The first brewery in the city is celebrating one-year anniversary this weekend. (Andy Bronson / The Herald)
Beer of the Week: Lake Stevens Brewing Co.’s Sour Imperial

The beer has a depth and a complex flavor profile that goes beyond just another barrel-aged stout.

Now is the perfect time to design the garden of your dreams

Find inspiration in gardening magazines, on the internet, in your neighborhood and at nurseries.

Around Thanksgiving, gardeners give thanks for the garden

What are they most thankful for? The pleasure they receive from spending time in their yards.

Great Plant Pick: Thuja occidentalis ‘Degroot’s Spire’

What: An exceptional selection of the eastern arborvitae, Thuja occidentalis “Degroot’s Spire”… Continue reading

AC/DC founding member Malcolm Young dead at 64

The older brother of bandmate Angus Young was the group’s key writer and leader.

Garden clubs in Snohomish, Island counties

Alderwood Garden Club: Cedar Valley Grange Hall, 20526 52nd Ave. W., Lynnwood;… Continue reading

Home and Garden calendar for Snohomish County and beyond

Printing workshop: with artist and naturalist April Richardson, 1 to 3 p.m.… Continue reading

Legendary bluesman Curtis Salgado to play Arlington show

The Northwest blues-soul-funk-R&B living legend performs with Ben Hunter and Joe Seamons Nov. 18.

This year’s Snohomish Blues Invasion has an all-star lineup

Proceeds send the CD Woodbury Trio and the Benton-Townsend Duo to the International Blues Challenge.

Most Read