Fish dishes in Ireland and the UK are immensely popular due to their rich coastal heritage, offering abundant fresh and diverse seafood options. From classic favourites like fish and chips to gourmet dishes like herb-crusted salmon and traditional fish stew, these recipes celebrate the region’s culinary culture, enticing locals and tourists alike with their flavorful, comforting, and often innovative preparations, making them a delightful exploration of the sea’s bounty.
So, head to the kitchen, grab your tools and be ready for some ultimately delicious fish recipes that will blow up your taste buds.
1. Fish Chowder
This fish chowder recipe is fascinating for its delightful blend of fresh seafood like shrimp, crab, and mussels. It is complemented by a creamy base infused with aromatic herbs and spices, making it a savoury and indulgent dish.
- 150 gm cut-up smokey bacon
- 200 gm diced onion (about medium size onion)
- 100 gm diced celery
- 200 gm small diced carrots
- 50 gm butter (optional)
- 3 cloves of small chopped garlic
- 1 tablespoon lemon thyme
- 2 tablespoons flour
- Pinch of saffron (optional)
- 5 cups of fish stock
- 1 cup of milk
- 700 gm potatoes cut into cubes (about 4 medium size potatoes)
- 300 ml clam juice
- 2 bay leaves
- One cup of heavy cream
- 1 can of oysters
- 250 gm of Atlantic cod fish or any white fish cut into cubes
- 250 gm salmon cut into cubes
- 250 gm shrimp cut into cubes
- The zest of one lemon
- In a pot on medium/high heat, brown the bacon until its fats are released and melted. You can add the butter only if the bacon fat quantity needs to be bigger to make the roux; otherwise, it will be too fatty.
- Add in the onions, some salt, celery and carrots, then sweat the vegetables for about 4-5 minutes. Incorporate the garlic and the thyme and let them cook for 2 minutes. Add the flour and mix them well before letting them cook for additional 2 minutes. Add the saffron to give your chowder an appealing yellow colour.
- Now, in go liquid ingredients: stock, milk, and clam juice, along with bay leaves. Lower the heat and let the fish chowder simmer for 30 minutes while stirring every 5 minutes to prevent it from getting burned at the bottom.
- Once it is cooked, add the cream, oysters, shrimp, and fish. Let them simmer for 5 minutes until they are cooked through. Remove bay leaves, then add lemon zest, salt and pepper to taste. Serve your fish chowder and enjoy!
2. Classic Fish and Chips Recipe
Fish and chips are interesting due to their classic British origin. They feature crispy battered fish alongside golden and fluffy deep-fried potato chips, creating a deliciously comforting and iconic combination loved by many.
- 1 cup of plain flour
- 300 ml of sparkling water
- 3 teaspoons baking soda
- 1 teaspoon of honey
- Strips of cod fish meat
- 8 Maris Piper potatoes
- Sea salt
- Mix the flour, sparkling water, baking soda, honey, salt and pepper in a bowl.
- Bring a bigger bowl, fill it with ice and place the batter bowl over it. This step helps cool the batter as the gas from the sparkling water works better when it is cold.
- Peel the potatoes and cut them into chips. Place the potato chips in boiling water and let them cook for 10 minutes.
- Remove the chips from the pot and deep fry them until golden and crispy.
- Now, start preparing the fish. Season fish pieces with salt and pepper, and coat them with flour. Then, richly dip the fish in the batter and into the hot oil for deep frying.
- Serve the fish and chips on a platter and savour the crunchiness.
3. Classic Fish Pie Recipe
This fish pie recipe is intriguing as it combines a medley of seafood like salmon, cod and prawns with a creamy sauce topped with mashed potatoes, resulting in a delicious and comforting dish loved for its versatility and rich taste.
- 50 gm butter
- 75 gm plain flour
- 500 ml preheated milk
- 1 teaspoon Dijon mustard
- 1 chopped carrot
- 2 cloves of chopped garlic
- 1 chopped stalk of celery
- 700 gm of smoked haddock and cod
- 1 tablespoon chopped chives
- 700 gm boiled potatoes
- 50 ml milk (for mashing the potatoes)
- 50 gm butter (for mashing the potatoes)
- 2 chopped stalks of green onions
- A handful of crumbled cheese
- Sunflower oil
- In a pot, melt the butter, add flour, and whisk to create a roux base.
- Gradually add preheated milk, whisking vigorously to prevent lumps. Stir in Dijon mustard, salt and pepper.
- Sauté chopped carrot, garlic and celery in a hot pan with sunflower oil, seasoning with salt and pepper for enhanced flavours.
- Combine sautéed veggies with the white sauce. Add the smoked haddock and cod to the sauce and mix.
- Mash the potatoes with milk, butter, salt, and pepper, then add green onions and mix.
- Transfer the fish and veggie mixture into a pie dish, top with mashed potatoes, and sprinkle crumbled cheese on top.
- Bake in a preheated oven at 200 degrees Celsius for 35 minutes or until golden. Enjoy!
4. Marco Pierre’s Mediterranean-Style Fish Stew Recipe
Fish stews are always famous in the UK and Ireland, especially in the cold, freezing months when you need something to warm you up. A bowl of fish stew is never boring because of the versatility of its ingredients, but we think that Chef Marco Pierre White’s Mediterranean-style fish stew tops every variation out there due to its rich and flavourful broth. The best thing about this recipe is it’s a one-pan/one-pot recipe!
Marco Pierre White is a renowned British chef and restaurateur, often hailed as the “godfather of modern cooking.” He became the youngest chef to be awarded three Michelin stars, showcasing his exceptional culinary talent and influential cooking style.
- 500 gm fish meat cut into cubes (prawns, cod, salmon, snapper)
- One knorr fish stock pot
- A pinch of sweet paprika
- A pinch of saffron (optional)
- Fresh thyme leaves
- Chopped fresh basil
- 1 tablespoon of butter
- 1 tablespoon of flour
- Half a cup of blanched shredded carrots and celery
- 1 cup of homemade tomato juice (or concentrated tomato juice diluted with water in equal quantities)
- Olive oil
- Season the fish with olive oil, paprika, and saffron, thyme, and leave it aside to marinate.
- Create the basic roux for the fish stew recipe by melting the butter in a pan, then adding the flour and stirring until they are well combined.
- Add the tomato juice, mix well and then add the fish stock.
- Incorporate the fish meat into the sauce and cook for 2-3 minutes.
- Sprinkle basil leaves and shredded vegetables on top and serve it hot.
5. Herb-Crusted Salmon Recipe
Herb-crusted salmon is popular in the UK and features a succulent salmon fillet coated with a savoury blend of fresh herbs and breadcrumbs, creating a delightful contrast of textures and flavours. The interesting aspect lies in its simplicity and elegance, making it a favourite dish for both special occasions and everyday dining.
- 3 slices of white toast bread
- 1 cup of parsley
- Lemon zest (optional)
- Fresh thyme or oregano (optional)
- 1 tablespoon olive oil
- 4 skinless salmon pieces (6 ounces each)
- Dijon mustard
- Combine the bread, parsley, olive oil, and optional lemon zest and herbs in a food processor.
- Spread Dijon mustard over the salmon for a tangy flavour and to help the crust adhere to the fish.
- Apply a generous layer of the breadcrumb mixture on top of the salmon, then bake in a preheated oven for 11 minutes.
- Serve the fish alongside your favourite salad, and enjoy!
6. Jamie Oliver’s Fishcakes Recipe
Jamie Oliver is a well-known British chef and author celebrated for his passion for promoting healthy and accessible cooking. His exceptional fishcakes recipe is made from a blend of flaked fish, mashed potatoes, and various herbs and seasonings, pan-fried to perfection, then served with a creamy sauce creating a delightful and comforting meal enjoyed by all ages.
- 1 cup diced white onion
- 1 tablespoon flour
- 600 ml milk
- 1 side of smoked haddock
- 1 kg boiled and peeled Maris Piper potatoes
- Chopped chives
- 1 egg
- After boiling and peeling, ensure the potatoes are completely dry.
- Sauté the onions in a hot pan until slightly browned, then add flour and mix.
- Pour milk into the pan, and gently poach the fish skin-side down for 5 minutes.
- To prepare the fishcakes, mash the potatoes to a slightly textured consistency, add the egg, and mix well.
- Remove the haddock skin and gently combine it with chopped chives in the potato to preserve the fish’s texture.
- Shape the mixture into equal-sized balls, then form them into patties with damp hands.
- Pan-fry the patties in olive oil until golden brown on each side.
- For the sauce, add chopped chives to the milk mixture, cook briefly, then blend until smooth and velvety.
- Reheat the sauce before serving, accompanying the fishcakes and garnishing with additional chives.
7. Fish Casserole
Savour a traditional British fish casserole, brimming with a selection of fresh seafood and seasonal vegetables. Finished off in the oven, this comforting dish melds flavours to warm you on a cold British evening.
- 1 John Dory fish
- 1 piece each of hake, monk, and turbot fish
- 3-4 crab claws
- 4-5 mussels
- A small handful of courgette, kale, and fennel (or any seasonal vegetables of your choice)
- 1 slice of sourdough bread
- A handful of diced tomatoes
- Fish stock (chicken or meat stock can be a substitute)
- 2 tablespoons butter
- Juice from half a lemon
- Season your array of seafood with a dash of salt and pepper. Heat a pan with a mix of olive oil and butter, then place the fish in it. After a couple of minutes, introduce the seasoned crab claws and mussels.
- Incorporate the selected vegetables (fennel, kale, courgette and tomatoes) along with the lemon juice.
- Add in 3 ladles of your chosen stock. Then, transfer the pan to a preheated oven set at 180 degrees Celsius and let it bake for approximately 4 minutes.
- While it’s cooking, lightly brush some olive oil on the sourdough bread and grill it until it achieves a satisfying crunch.
- To serve, place the grilled bread on a serving dish, then gently pour the hot fish casserole over it. Enjoy this wonderful seafood feast!
8. Sashimi & Raw Fish Recipes Tips
Sahimi is a traditional Japanese delicacy consisting of thinly sliced, fresh raw fish or seafood, expertly prepared and served without any additional cooking or seasoning. Salmon sashimi is gaining huge popularity in the UK and Ireland, as it is one of the beloved fish types in the Asian region.
One Important Tip for Preparing Fresh and Healthy Sashimi
Consuming raw fish meat is dangerous as it contains parasites and bacteria that can upset your stomach. So, in order to enjoy sashimi without risking your health, you need to freeze salmon meat for up to 10 days in a negative 20 degrees freezer before it is ready to eat to make sure all parasites are killed. If your freezer is negative 35 degrees, you can freeze it for only 24 hours.
Fish dishes in the UK and Ireland take centre stage; they are abundant, diverse and, most importantly, heavenly delicious. So, if you are a seafood lover, feast on these fish recipes and warm up your soul!