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Trawlers' Pie - Shaughnessy's of Galway Bay Pie
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Heritage recipe for fish and potato pie from my little grandma Shaughnessy.

S. Chokel

Serves/Makes:4 or more

  • Fish:
  • 1 oz (28 grm). butter
  • 2 lbs (.9 kg). cod fillets
  • salt and pepper, to taste
  • Sauce:
  • 1-1/2 oz (42 grm). butter
  • 1-1/2 oz (42 grm). flour
  • 1 cup (225 ml) milk
  • 2 tsp (10 ml) anchovy essence (Clam Juice can be used)
  • 3 hard boiled eggs, roughly chopped
  • salt and pepper, to taste
  • Topping:
  • 1 pound cooked and mashed potatoes with milk, butter, and seasonings
  • Fish:
  • In a big ovenproof casserole, spread 1/2 ounce of butter on bottom.
  • Put cod fillets in the casserole dish on top of the butter.
  • Salt and pepper it and put the rest of the butter in very small pieces on top.
  • Cover and cook in a very moderate 375 degree (200 C.) oven for 20-30 minutes, until fish flakes easily.
  • Strain the bones from the fish if the fish needs it and take off the skin--most American marketed cod fillets are bone and skin free.
  • Save all fish cooking liquids.
  • Sauce:
  • Melt butter for sauce in a deep heavy sauce pan.
  • Blend in flour and mix to make a roux.
  • Add enough milk to the fish cooking liquid to make up 3/4 pint and blend with the roux to make a smooth sauce.
  • Bring the sauce to a boil and simmer for 2 minutes stirring.
  • Blend in anchovy essence and chopped egg.
  • Season the sauce well with salt and pepper.
  • Add the flaked fish to the sauce and turn into the ovenproof dish.
  • Topping:
  • Spread prepared potato over the fish.
  • Mark with a fork to make a pattern.
  • Increase the oven's temperature to hot, 400 degrees (200 C.), and reheat the pie for about 20 minutes until it is piping hot and the top is browned.
This is one of my little grandmother's recipes. This recipe has come down from the decades.. and even centuries now. It is from the middle 1800's in Galway Bay. It was served only for the highest level celebrations and was a true family treat!

Note: My grandmother used anchovy paste and clam juice for the anchovy essence that wasn't available in the USA.

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