Recipe for Smoked Cod with Parsley Sauce

Serves 6. O'Connells fish mongers in the English Market tell me that Smoked Cod is a very popular Cork dish at this time of the year.

6 portions of smoked cod (allow 170 g/6 ozs approx. filleted fish per person)

1 tbsp finely-chopped onion

Salt and freshly ground pepper

30 g (1 oz) butter

1 tbsp freshly chopped parsley

Light cream or creamy milk to cover the fish, approx. 300 ml (½ pint) Roux - see bechamel sauce recipe.

Enrichment: 15 g (½ oz) butter

Melt the butter in a pan. Fry the onion gently for a few minutes until soft but not coloured. Put the cod in the pan and cook on both sides for 1 minute. Season with salt and freshly- ground pepper.

Cover with cream or creamy milk and simmer with the lid on for 5-10 minutes, until the fish is cooked. Remove the fish to a serving dish.

Bring the cooking liquid to the boil and lightly thicken with roux.

Whisk in the remaining butter, add the chopped parsley, check the seasoning. Coat the fish with sauce and serve immediately with floury potatoes or some creamy mash.

This dish can be prepared ahead and reheated and it also freezes well. Reheat in a moderate oven 180ºC/350ºF/regulo 4, for anything from 10-30 minutes, depending on the size of the container.