Irish Seafood Coddle: A Traditional Recipe with Modern Twists

k engels

2 years ago

Modern Flavors Meet Classic Comfort: A Seafood Coddle Journey

The Irish Seafood Coddle is a heartwarming, traditional dish that embodies the spirit of Irish cuisine. Coddle, meaning to cook gently, is a method that has been passed down through generations. Originally made to use up leftovers at the end of the week, it typically features potatoes, onions, and sausage. This seafood variation incorporates the rich bounty of Ireland’s coastal waters, blending the traditional with the modern.

Chef Notes and Modern Variations

Basil & Salt Note

At Basil & Salt, we embrace the seasonal bounty in every dish we create. While the recipe provided is delightful as written, we encourage the addition of fresh, seasonal herbs, vegetables, and seafood as the year progresses. This approach allows the dish to take on a variety of flavors, beautifully evolving with each turn of Mother Nature’s wheel.

Chef Notes:

Potato Thickness: For even cooking, slice the potatoes about 1/4 inch thick. This ensures they cook through at the same rate as the fish.
Seafood Selection: Feel free to experiment with different types of seafood based on availability and preference. Shellfish like clams, large shrimp or chunks of firm white fish such as cod can also be used.
Creaminess: Adjust the creaminess of the dish by varying the amount of heavy cream. For a lighter version, half and half or a splash of milk can be substituted.
Broth Flavor: Enhance the broth by adding a splash of white wine or a teaspoon of mustard for depth.

Modern Variations:

Vegetarian Twist: For a vegetarian version, substitute the seafood with a variety of mushrooms and add some legumes for protein.
Spicy Coddle: Introduce a bit of heat by adding chopped chili peppers or a teaspoon of red pepper flakes into the broth.
Herb Infusion: Incorporate different herbs such as thyme, dill, or tarragon for varied flavor profiles.

Irish Seafood Coddle Recipe

Irish Seafood Coddle

Servings: 4

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients

450g (1 lb) smoked haddock, cut into chunks
200g (7 oz) smoked salmon, cut into strips
300g (10.5 oz) fresh mussels, cleaned
4 large potatoes, peeled and sliced
2 onions, sliced
600ml (2.5 cups) fish or vegetable stock
150ml (0.6 cups) heavy cream
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste

Preparation

Preheat your oven to 160°C (320°F).
In a large oven-proof pot, layer the potatoes, onions, smoked haddock, and smoked salmon. Season each layer with salt and pepper.
Pour the stock over the layered ingredients. The liquid should just barely cover the top layer. Add more if necessary.
Cover the pot with a lid or aluminum foil and bake for about 1 hour, until the potatoes are tender.
Add the mussels and heavy cream to the pot, and bake for an additional 15-20 minutes, until the mussels have opened. Discard any that remain closed.
Garnish with fresh parsley before serving.