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

New documentary chronicles Obama’s last year in White House

“The Final Year” doesn’t paint the administration in rosy colors, but it isn’t too critical either.

‘Forever My Girl’ takes a page from the Nicholas Sparks genre

The film based on a novel by Heidi McLaughlin is a well-worn tale of lost love and redemption.

Curries continues home-cooked Indian cuisine at new location

The restaurant, now located on Evergreen Way, also puts an Indian spin on Northwest cooking.

International guitar tour led by Lulo Reinhardt stops in Edmonds

International Guitar Night, now in its 18th year, is Jan. 24 at the Edmonds Center for the Arts.

Beer of the Week: Scuttlebutt’s Night Circus

The Everett brewery’s head brewer had nightmares trying to dial in its new coffee and coconut ale.

Viognier: French white grape gaining foothold in Washington

Viognier, the noble white grape of the northern Rhône Valley of France,… Continue reading

The latest on Snohomish County’s breweries, wineries and distilleries.

recreated one of those old recipes, brewing Tennant’s 1954 Gold Label Barleywine

New Cascadia Art Museum exhibit showcases mid-century designs

The exhibition includes ceramics, furniture, clothing, sculpture and jewelry from 1948 to 1966.

This beefy ex-cop has a delicate hobby: intricate paper-cut art

You can see Tom Sacco’s creations at the upcoming Everett Art Walk.

Most Read