Dublin Bay Seafood Coddle
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Ingredients

    • 1 ounce butter
    • 8 slices Irish bacon (made from pork loin and thickly sliced)
    • 8 large Irish sausages (very peppery and spicy)
    • 4 cloves garlic, finely chopped
    • 2 whole leeks, well rinsed and finely diced
    • 1 pound shallots (or pearl onions), peeled
    • 8 cups water
    • 8 large potatoes, peeled and sliced
    • 1 pound mussels
    • 1 pound Dublin Bay prawns (shrimp)
    • 1 pound cockles (clams)
    • 1 teaspoon fresh parsley, chopped
    • 1/2 ounce fresh thyme
    • 1 bay leaf

Preparation

Baking Directions:

In a large pot, sauté the bacon, sausage, garlic, leeks and shallots in butter for 5 minutes.  Add the water and potatoes and bring to a boil.  Turn down the heat and simmer for 10 minutes.  Add the mussels, prawns, cockles, parsley, thyme and bay leaf and continue to cook for another 5 minutes.  When the potatoes are soft enough to break apart, the coddle is done.  Season to taste with salt and pepper.  Garnish with chopped chives.

Tips:

Seafood coddle is best served with and crusty, thick slices of bread and Irish cheddar cheese.

Recipe tags

Easy European

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