Martin Shanahan

Martin Shanahan is the owner of the award winning Fishy Fishy Restaurant and Café in Kinsale County Cork. A graduate of Rockwell Catering College Martin spent his early career working in The Butler's Arms in Waterville. He then became head chef at the popular restaurant Jim Edwards in Kinsale, and later went on to open Kinsale's first gourmet store.

Martin's popular and simple cooking style with fish was born from his time in San Francisco's prestigious Huntington Hotel. He also spent time working in Germany.

Martin is currently working alongside Paul Flynn on 'Surf n' Turf', RTÉ One, Wednesdays at 8:30pm.

Baked John Dory in a magic bag

Baked John Dory in a magic bag

This is a great way of cooking your favourite fish while keeping the flavour intact. These magic cooking bags are normally used for roasting poultry but work really well with fish.

Quick Mussels with Carrot

Quick Mussels with Carrot

Mussels are available all year 'round from most good fishmongers. They are a quick and easy meal, be it as a starter to share at a dinner party or a main course, served with home-cut chips. They are also very reasonably priced, with a kilo costing around €4.00. Be sure to only use mussels that are fully closed prior to cooking and discard any unopened ones if they have not opened during the cooking process.

Mackerel Burger

Mackerel Burger

Here is an alternative to the standard burger: the 'chicken of the sea', mackerel, with a tomato-based relish to smear in the bap. You can modify the flavour of the burgers by using different types of mackerel, different dressings and garnishes - it all depends on individual tastes.

Baked pollock

Baked pollock

Martin Shanahan lends his fish recipe to Today on RTÉ

Quick Mussels with Carrot

Quick Mussels with Carrot

Mussels are available all year round from most good fish mongers. They are a quick and easy meal, be it as a starter to share at a dinner party or a main course, served with home cut chips. They are also very reasonably priced, with a kilo costing around €4.00. Be sure to only use mussels that are fully closed prior to cooking and discard any unopened ones if they have not opened during the cooking process.

Mackerel Burger

Mackerel Burger

Here is an alternative to the standard burger, the chicken of the sea, Mackerel and a tomato based relish, to smear in the Bap. You can modify the flavour of the burgers by using different types of mackerel, different dressing and garnishes. It all depends on individual tastes.

Grilled scallops

Grilled scallops

All that's good about west Cork can be found in this dish. It's my west Cork version of surf and turf, so I've stolen some of Paul's beloved black pudding to make it! Make sure your scallops haven't been dredged, as that is disastrous for the sea bed.