Irish Seafood Coddle
A traditional Dublin Coddle uses sausage and bacon but this version is full of tasty seafood. You can choose any fish and seafood you like, it’s really up to your personal preference! You can serve it with rice or potatoes on the side.
Irish Seafood Coddle
Author:
Serves: 4
Ingredients
- 900ml vegetable or fish stock
- 3 scallions, finely chopped
- 2 medium carrots, chopped small
- 1 stick celery, chopped small
- 480g mixed fish/seafood such as prawns, salmon, white fish, crabmeat, cooked mussels, shucked oysters – all or any combination of these
- Salt & pepper
- 2 tablespoons fennel or parsley finely chopped
Instructions
- Bring the stock to the boil.
- Add scallions, carrots and celery and simmer for 20 minutes.
- Add fish/seafood of your choice and simmer for another five minutes.
- Taste and season if necessary.
- Serve in deep plates or bowls, with generous sprinklings of fennel or parsley.
Irish Fish Cakes & Tartar Sauce
These fish cakes are great made with fresh fish but they also are good to make if you have leftover fish to use! You can play around with the ratio of fish and potatoes, depending on how you prefer your fish cakes!
Irish Fish Cakes and Tartar Sauce
Author:
Serves: 4-6
Ingredients
- For the fish cakes
- 1 lb russet potatoes
- 1 lb cod fillet
- 1 Tbsp spicy ketchup or chilli sauce
- a handful of minced fresh parsley
- juice of 1/2 lemon
- 2 large eggs, beaten
- 1/2 tsp each salt and fresh ground black pepper
- 1 sleeve Ritz crackers, finely crushed (use a small food processor or a rolling pin)
- several Tbsp vegetable oil for frying
- sliced green onion, to garnish
- chopped parsley, to garnish
- Tartar sauce
- 1 pasteurised egg, at room temperature
- 1 cup vegetable oil, at room temperature
- 1 tsp grainy Dijon mustard
- juice of 1/2 lemon
- 2 tsp capers
- about 1/2 cup dill pickles, chopped
- 1/4 tsp salt
- fresh cracked pepper to taste
Instructions
- Peel and chop the potatoes into large chunks. Put them in a saucepan, cover with cold water, add 2 teaspoons of salt, and bring to a boil. Cook until the potatoes are very soft.
- Put the cod in a shallow saute pan and cover with cold water. Bring to a boil, and then cover, turn off the heat, and let the fish poach for about 10-15 minutes. Drain.
- Drain the potatoes and put them into a large mixing bowl. Use the back of a fork to mash them, leaving a little bit of texture.
- Add the ketchup, parsley, lemon juice, beaten eggs, and salt and pepper. Stir briefly to combine, and then add the fish, breaking it apart with your fingers as you add it. I like the fish to remain fairly chunky, so don’t break it apart too much. Fold the fish into the mixture until everything is evenly incorporated. It will be fairly wet.
- I use a 1/3 cup measure to scoop out the mixture and form into patties. Flour your hands if necessary.
- Roll each patty in the Ritz cracker crumbs, to coat all surfaces and set on a platter. You can cover and refrigerate the cakes at this point for later cooking if you like.
- Coat the bottom of a skillet with vegetable oil and heat over medium heat until hot. Fry the cakes for about 5 minutes on each side until golden, crispy, and hot throughout. Note: the cakes will be very delicate, move and flip them with extra care.
- Serve immediately on top of a bed of greens. I like to mix the greens with a few chopped ripe tomatoes and some thinly sliced red onion. You can add a little oil and vinegar to the salad if you like before adding the cakes.
- Serve lots of fresh tartar sauce and lemon wedges on the side.
- To make the tartar sauce: Put all the ingredients into a jar that fits the head of your blender.
- Set the head of the blender down at the bottom of the jar, and turn it on. Blend for a few seconds and as the sauce starts to thicken, gently raise the blender up to blend all of the contents. This will only take a few seconds. you can pulse the blender a few times to continue to thicken the tartar sauce.
- Remove the blender, give the sauce a stir, and taste to adjust the seasoning. Screw the cap on the jar and keep refrigerated until needed. Use within a week to 10 days.
Dublin Lawyer With Rice
This delicious seafood consists of lobster meat flavoured with whisky and cream. If you’re starting with live lobster, check out our guide on how to prepare lobster. If you’re not keen on using lobster, you can always use prawns!
Dublin Lawyer With Rice
Author:
Serves: 4
Ingredients
Instructions
- Start by cooking the rice.
- Cut the lobster meat in big chunks (or prawns if you are using them).
- Melt butter in a large saucepan over medium-high heat.
- Add lobster meat (or prawns) to the butter and season with salt, pepper, cayenne and paprika.Cooking should take around 3-4 minutes depending on the size of your seafood.
- Remove seafood from pan and reserve on a plate.
- Gently add whisky to the pan.
- Using a lighter catch whisky on fire. Wait until the fire goes out and alcohol is burned off. This should take just a few minutes.
- Add cream and simmer for 3-5 minutes or until starts to thicken.
- Add seafood back into the saucepan and toss to coat.
- Spoon rice in bowl and top with a spoonful of seafood. Top with a sprinkling of diced chives
