Gerry Galvin's Seafood Coddle

Gerry Galvin – original chef-patron of The Vintage in 1970’s Kinsale and later of the renowned Drimcong House Restaurant at Moycullen, Co Galway, food writer and Euro-Toques consultant chef – edited The Galway Ingredient recipe book and contributed several of his own famously straightforward recipes.

“This dish is simplicity itself,” he says, “I have always liked broth/stock based, light fish soups and this one started in Drimcong many moons ago.  I call it Coddle because of its comforting quality and it qualifies for the Coddle title because of its closeness to the traditional Dublin Coddle, albeit with fish/seafood rather than sausage and bacon.  It is also so versatile - any fish will do.”

Savoury rice is a good accompaniment (recipe given in The Galway Ingredient).

4 portions

900ml  fish or vegetable stock
3 scallions, finely chopped
2 medium carrots, chopped small
1 stick celery, chopped small
480g mixed fish/seafood such as shelled prawns, salmon, white fish, crabmeat, cooked mussels, shucked oysters – all or any combination of these
Salt & pepper
2 tablespoons fennel or parsley finely chopped

1 Bring the stock to the boil.
2 Add scallions, carrots and celery.
3 Simmer for 20 minutes.
4 Add fish/seafood of your choice and simmer for another five minutes.
5 Taste and season if necessary.
6 Serve in deep plates or bowls, with generous sprinklings of fennel or parsley.

Tip: To give a richer flavour, grated cheese may be sprinkled over the finished dish.