Cheesy Smoked Haddock Smokies

Cheesy Smoked Haddock Smokies

5 from 4 votes
Course Main Course
Cuisine Irish
Servings 4


  • 1 tbsp olive Oil
  • 300 g naturally smoked haddock skin removed and diced.
  • 1 onion chopped
  • 2 to matoes diced
  • 1 Potatoes diced in small cubes.
  • 200 ml Cream
  • 100 ml white wine
  • 50 g goat cheese
  • 50 g mature cheddar cheese grated
  • Salt and pepper


  • Pre-heat the oven to 180°C.
  • Over medium heat, Heat a sauce pan with 1 tbsp oil and fry the haddock pieces for 1- 2 minutes. Add the vegetables and stir once or twice. Pour in the cream and white wine.
  • Bring to the boil and simmer for 4-5 minutes to infuse the cream and cook the vegetables and fish.
  • Remove from the heat, season lightly with salt, and add goat cheese to melt in the infused cream.
  • Pour the mixture in an oven safe dish.
  • Sprinkle the top of each dish with the cheddar cheese.
  • Place in the oven for 10 minutes until the cheese is bubbling and browned.
  • Remove from the oven and serve immediately with some nice crusty bread or salad.
Keyword brunch, fish, Kevin Dundon, one pot wonder, smoked salmon

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