Ingredients

1 to 2 tablespoons oil
12 large shrimp
8 scallops
20 mussels
1/4 cup diced cooked potatoes saved from coddle broth recipe
1/4 cup chopped onion
3 tablespoon chopped bacon

12 tablespoon irish sausage (mild turkey sausage can be substituted) saved from coddle broth recipe
1/4 cup peas
1/4 cup chopped green onions
1 cup coddle broth (recipe below)
2 cup pats of butter
1 cup piece irish gravlax (recipe below)

Coddle broth

1 to 2 tablespoons oil
12 large shrimp
8 scallops
20 mussels
1/4 cup diced cooked potatoes saved from coddle broth recipe
1/4 cup chopped onion
3 tablespoon chopped bacon
12 tablespoon irish sausage (mild turkey sausage can be substituted) saved from coddle broth recipe
1/4 cup peas
1/4 cup chopped green onions

1 cup coddle broth (recipe below)
2 cup pats of butter
1 cup piece irish gravlax (recipe below)
1/4 pound bacon
1 pound mire poix (3 parts onion, 2 parts celery and 1 part carrot)
3/4 pound fish scraps and bones
3/4 gallon lon water
1 pound small irish sausages
2 pound large potatoes, diced

Irish gravlax

1 to 2 tablespoons oil
12 large shrimp
8 scallops
20 mussels
1/4 cup diced cooked potatoes saved from coddle broth recipe
1/4 cup chopped onion
3 tablespoon chopped bacon
12 tablespoon irish sausage (mild turkey sausage can be substituted) saved from coddle broth recipe
1/4 cup peas
1/4 cup chopped green onions
1 cup coddle broth (recipe below)
2 cup pats of butter

1 cup piece irish gravlax (recipe below)
1/4 pound bacon
1 pound mire poix (3 parts onion, 2 parts celery and 1 part carrot)
3/4 pound fish scraps and bones
3/4 gallon lon water
1 pound small irish sausages
2 pound large potatoes, diced
2 pound fresh salmon, skin on, with pin bones and scales removed
1/2 cup brown sugar
3 tablespoon chopped fresh dill
4 cup kosher salt
1 ounce whiskey

Preparation

Baking Directions:

Add oil to a saute pan and heat until hot.

Add all ingredients except broth, butter and gravlax.

Begin to saute.

Add broth, cover and simmer gently until the liquid is reduced by half, about 4 to 5 minutes.

Add butter to thicken.

Season with salt and pepper to taste.

Serve in bowl, topped with a thin slice of gravlax.

Makes one large serving, or 4 small servings.

Broth: Cook bacon until crisp and set aside.

Sweat mirepoix in bacon fat.

Add fish scraps and bones.

Add water and bring stock to a simmer.

Cook for 30 minutes.

Strain and return fish stock to a simmer.

Poach sausages and potatoes in fish stock until sausages are cooked and potatoes are tender, about 15 minutes, then strain and reserve broth, setting aside cooked sausages and potatoes to add to coddle later.

Add bacon to stock.

The broth will keep for 3 to 4 days in the refrigerator, or freeze in 1-cup batches or ice cube trays for up to six months.

Gravlax: Season salmon with a thick coating of pepper, sugar and dill.

Put a 1/2-inch layer of salt in a dish, and lay salmon skin side down on salt.

Drizzle whiskey over salmon.

Top salmon with a thick layer of salt, making sure it is completely covered.

Tightly wrap in plastic wrap and weigh it down with a 1-pound can or weight.

Refrigerate for 2 to 3 days.

Remove salmon from salt crust and rinse off.

With a very sharp knife, slice salmon on the bias as thin as possible.