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Martin's Mad About Fish

Tuesday, 13 April 2010

About Martin and the Show:

Martin Shanahan is the owner of the award winning restaurant Fishy Fishy in Kinsale, Co. Cork.

Martin thinks that people are afraid of cooking and eating fish and in this brand new and mouth-watering series, Martin attempts to 'take the fear out of fish' and demonstrates that anyone can cook simple tasty seafood at home. His great mantra is 'No skin No Bone No Problem'.

His recipes are beautifully effortless and his wish for this series is to urge more people to go to their local fishmonger after each programme to try the recipes demonstrated.

He has spent years perfecting his skills in the finest hotels and restaurants around world and he is going to teach the audience all he has learned.

In each episode he reveals a new secret of cooking different types of fish. He also shows how to prepare and fillet a fish but always with the proviso that 'your fishmonger can do this for you just don't be afraid to ask'

This series is the definitive guide to cooking the most popular fish on Irish fish counters. The passion is there on the plate.

Renowned singer songwriter John Spillane wrote the theme music for the series.

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.

As a member of the Kinsale Good Food Circle and Good Food Ireland, Martin places a high value on local produce. His fish is locally sourced where possible, and his relationship with Kinsale's fisherman and fishery's along the South Coast ensures quality control and the freshest of fish.

Martin's passion for fish has seen him work as a fish wholesaler in the past and he still maintains a fish shop in Kinsale which doubles as a fish and chips shop with produce being taken from the fish counter to the fryer as you order.

The series Martin's Mad About Fish will showcase Martin's passion for fish and seafood. It takes the fear out of fish and demonstrates his ability to make cooking simple tasty seafood look easy.

Awards & Accolades

Fishy Fishy has been represented in Sally & John McKennas Bridgestone Top 100 Restaurants in Ireland for the last 8 years. The restaurant was also presented with the Best Seafood Restaurant of the Year 2006 by Georgina Campbell and has featured in her guide since 2001.

Fishy Fishy has also received a Michelin BID gourmand award and was voted Best Restaurant of the Year and Best Seafood Restaurant of the Year by the RIA in 2005, 2006, 2007 and most recently in 2008. The restaurant has recently been awarded `Best Seafood Restaurant in Munster` by Food & Wine Magazine.

Pan Fried Haddock, Savoy Cabbage, Tomato Salsa, Lemon Butter Sauce


. 2 x 200g fillets of fresh haddock
. 1 small head of Savoy cabbage
. 1 small white onion(finely chopped)
. 20g butter
. Salt and pepper to season

Tomato Salsa


. 2 ripe tomatoes
. 1 shallot
. 1 handful leaf coriander
. Juice of ½ a lime
. 1 teaspoon sweet chilli sauce
. Pinch salt


1. Slice the tomatoes in half horizontally and remove seeds.
2. Finely dice the flesh of the tomato.
3. Dice the shallot and shred the coriander. Place all the ingredients in a bowel and stir gently to combine.
4. Place in the fridge for 30 minutes before serving.

Lemon Butter Sauce


. 275 ml cream
. 80g butter
. Juice of 1 lemon
. Salt and white pepper


1. Place all the ingredients in a small saucepan and bring to the boil. Cook over a moderately high heat until it reduces to a thick sauce.
2. Fillet a whole haddock
3. Skin, bone a portion
4. Heat a pan for savoy cabbage with a little drop of water, cook for 3-4 minutes, all the water should be evaporated
5. Add a knob of butter and then season
6. While the cabbage is cooking, heat the pan for frying the fish, place the 2 filllets of haddock into a pan once hot, and cook for 2 minutes each side.
7. While the fish and cabbage are cooking, prepare the lemon sauce as described
8. To plate, place the cabbage on the base of a white plate, place our haddock on top, drizzle a little lemon butter sauce over, and garnish with a little tomato salsa

Whole Prawns


. 8 whole prawns
. 2 oz fresh butter
. 2 tsp sweet chilli sauce
. 2 stalks fresh coriander leaf
. 1 oz shredded pickled ginger
. Juice of half a lime


1. Steam whole prawns in a large saucepan for 2-3 minutes
2. Drain any excess water
3. Add 2 oz fresh butter to pan and toss.
4. Add 2 tsp sweet chilli sauce
5. Add 2 stalks fresh coriander leaf
6. Add 1 oz shredded pickled ginger
7. Finally, add the juice of half a lime and toss together in pan for a further 30 seconds