from The Irish Cookbook (page 178) by Jp McMahon
- Potatoes (I used Organic Dutch Cream) & butter
- Fish stock, hard cider (alcohol)
- smoked haddock fillets (I substituted smoked trout)
- pollock fillets (I substituted barramundi, but cod or firm white flesh would be better)
- flour & double cream
- Dill and chives
It was very good. Could easily serve 6-8 rather than 4.
Served with a simple salad.
Eastington@Paddington 
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