This is a simple one-pot Seafood Coddle recipe that will pose little challenge to even the most inexperienced cook. A dish this simple, however, will require the best possible ingredients. Substituting the fish stock for a good chicken stock also works well, especially for those who prefer less intensity to their seafood.
– 300ml chicken stock or fish stock
– 4 sprigs of thyme
– 2 bay leaves
– 1 wet garlic, finely chopped
– 150g leek, cleaned and cut into medium-sized pieces
– 1 small onion, peeled and sliced
– 5 new season Queens potatoes, washed well and sliced
– 350g mixed fish and shellfish, such as scallops, salmon, crab, prawns, bluemouth, mussels
– salt and black pepper, freshly ground, to season
– 15g flat-leaf parsley, roughly chopped
1. Put the stock into a medium-sized pan and bring to a gentle simmer.
2. Add the potatoes, thyme, bay leaves and onion; simmer until the potatoes are three-quarters cooked.
3. Add the wet garlic, leek and all the fish, cover the pan and gently simmer until the fish is cooked.
4. Season with salt and pepper and serve in a bowl. Garnish with the flat-leaf parsley.
Wet garlic is garlic that has been freshly harvested. It tends to have a milder flavour and can be used in a similar way to spring onion or leek.
Michael O’Meara is Chef/Owner of Oscars Seafood Bistro in Galway City and the author of SEA Gastronomy. Sea Gastronomy provides an encyclopaedic culinary study of the huge variety of fish and shellfish in the North Atlantic – an essential companion for any fish-lover’s kitchen. This 12-chapter book contains 235 recipes, information on 120 species of fish and shellfish, all beautifully illustrated with over 375 images. Sea Gastronomy has been awarded Best Seafood Cookbook at the Gourmand World Cookbook Awards 2016.
Order your copy of Sea Gastronomy here.