Photography by: Brett Stevens
Used with permission from Selector Magazine Winter 2012
selectormagazine.com.au
Coddle is a traditional Irish dish usually made with pork sausages, bacon and potatoes. While I love the original I’ve made a variation, using a mixture of seafood and bacon. Still as comforting, but lighter and more contemporary.
Servings: 4
Preparation and Cooking Time: 25 minutes
Ingredients:
15g butter
1 tablespoon (20ml) olive oil
1 medium leek, washed and finely sliced
1 medium carrot, finely diced
1 stick celery, finely diced
2 rashers (140g) bacon, finely diced
2 medium (200g) potatoes, peeled, cut into 1.5cm dice
3 cups (750ml) fish stock (or more to taste)
4 sprigs thyme
400g white fish fillets, sliced thickly
250g green prawns, peeled and deveined
8 (200g approx) mussels, cleaned
Flat-leaf parsley, roughly chopped, to serve
- Melt butter with oil in a large heavy based saucepan or casserole dish.
- Add leek, carrot, celery and bacon and cook, stirring, for 5 minutes or until vegetables are beginning to soften. Add potatoes, stock and thyme, bring to the boil and simmer for 10 minutes or until the potato is tender.
- Add fish, prawns and mussels and poach gently until the fish and prawns are just cooked and the mussels have opened. Reduce heat once the liquid has returned to a simmer.
- Scatter with parsley and serve immediately.
Lyndey’s Note: You can replace the seafood with 800g good quality marinara mix.