My kids and I took a fifteen minute drive to the town of Enniscorthy the other day to visit Enniscorthy Castle & Museum. Like a lot of natives I had past this castle hundreds of times, but had never ventured inside her thick walls. When you live in a place all of your life you tend to overlook the familiar, and it is only when separated from these things for a period of time do you have the urge to become curious, and perhaps appreciate what was right in front of your nose. I speak for myself of course, but having said that, my friend Kevin, who is a native of Wexford said he has yet to visit.
The castle had a colorful history, from the first owner in 1190, a Philip de Prendergast who was the son of an Anglo-Norman Knight, to the last occupants, the Roche family, who lived there from 1898 to 1951, and who raised their six children there after turning it into a family residence.
One of the rooms on the second floor was dedicated to the furniture designer (and architect) Eileen Gray who was born and raised in the town. She left Ireland for Paris, and that is where she lived the remainder of her life, where she was an integral part of the modern movement. It was really wonderful to see her work up close, especially in the sparse, yet auspicious setting of this Norman Castle.
We left the castle and wandered around the town, making sure to find the local fish shop before we left. I’m looking forward to visiting more “overlooked” sites in the next several weeks.
*This is a Blood Type A Diet Dish*
You will need:
3 tbs extra-virgin olive oil
4 whiting fillets or other mild white fish (if the fillets look very small you may want to buy 2 each or 6 and divide two?)
2 leeks, white parts and into a little of the green, stem cut in half lengthways and cut into 1/2 moon slices
3 cloves garlic, finely chopped
2 sprigs rosemary
1 tsp cayenne pepper flakes (1/2 tsp for milder taste or Omit for strict Blood Type A Dieters)
1 cup white wine
1 1/2 cups veggie or chicken broth (or good quality bouillon cube and water)
1 1/2 cups peas (I used frozen baby peas)
sea-salt to taste
1 – Prep the ingredients (chop veggies, wash and dry fish)
2 – Put medium/large saute pan (big enough to hold fish is a single, snug layer) on medium heat and add oil. Add the leeks and garlic and cook, stirring occasionally for 12 minutes. Adjust heat up or down as needed, but do not let the leeks singe.
3 – Add the rosemary and pepper flakes, and continue to cook for another 3 or so minutes.
4 – Add the wine and bring to a boil. Cook for 1 minute before adding the broth (or bouillon & water), and peas. Bring back to a boil and then taste broth for addition of salt (and perhaps pepper). Add fish in an even layer. Turn heat down to a simmer and cover pan with lid (if you do not have a lid, use tin foil or a dinner plate)
5 – Cook for about 6 or 7 minutes or until fish is cooked through.
Divide between four shallow bowls and serve alone or with some bread of your choosing.