Gerry Galvin's Seafood Coddle

Gerry Galvin's Seafood CoddleGerry 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.

The Galway Ingredient Recipe Book“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.

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