Project Description

Photography by: Brett Stevens
Used with permission from Selector Magazine Winter 2012

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

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

  1. Melt butter with oil in a large heavy based saucepan or casserole dish.
  2. 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.
  3. 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.
  4. Scatter with parsley and serve immediately.

Lyndey’s Note: You can replace the seafood with 800g good quality marinara mix.