Smoked Haddock and Cod with Fennel and Root Vegetables

A real winter warmer.


  • 400 g natural smoked haddock
  • 400 g skinned cod fillets
  • 2 fennel (cleaned and diced)
  • 1 small tin butter beans
  • 50 ml pernod
  • 200 g mashed potatoes (mixed with 2 egg yolks)
  • 2 carrots (peeled and diced)
  • 150 ml cream
  • 300 ml fish stock
  • 2 cup spinach leaves
  • 2 sticks of celery diced
  • 100 g butter
  • 2 tblsp chopped dill
  • 1 chopped leek


  1. Heat an ovenproof dish over medium heat.
  2. Add butter and sautéed shallot, carrot and celery.
  3. Add Pernod, fish stock and reduce by half.
  4. Add cream and simmer for 5 minutes. Add fennel and let simmer for 3/5 minutes. Remove from heat and season with sea salt and white pepper.
  5. Add fish, beans, spinach, dill and leeks.
  6. Cover with mash potatoes and then bake in an oven heated at 190°C for 30 minutes until the potato is brown.


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