Brian Duffy's Seafood Coddle
Submitted by Jeff Meade on Fri, 11/14/2008 - 5:46pm.
Summary
| Yield | |
|---|---|
| Source | Chef Brian Duffy |
| Prep Time | 1 1⁄2 hours |
| Popular Topics | Arts & Culture |
| Content Type | Recipe |
| Meal Type | Lunch |
| Ingredient | Seafood |
Description
Exclusive to Irish Philadelphia from one of the Delaware Valley's favorite Irish Chefs, Brian Duffy.
Ingredients
- 5 Shrimp
- 2 Scallops
- 5 Mussels
- 1⁄4 c Diced cooked potatoes
- 1⁄4 c Chopped onion
- 3 T Chopped bacon
- 5 Irish sausages, or mild turkey sausage
- 1⁄4 c Peas
- 1⁄4 c Green onions
- 1 sli Irish gravlax
- 3⁄4 lb Fish scraps
- 1 lb Small Irish sausages
- 1 lb Mirepoix (including herbs such as parsley, basil, and thyme)
- 1⁄4 lb Bacon, reserved
- 3⁄4 gal Water
- Salt and pepper to taste
- 2 T Butter
Instructions
In a sauté pan, add oil. Add first nine Ingredients.
Begin to sauté; add broth (recipe below), cover and reduce by half. Add 2 pats butter to thicken, season to taste.
Top with gravlax.
Notes
Cook 1/4 pound bacon and reserve. Cook the mirepoix* slowly in the bacon fat. Add fish scraps and bones. Add water and bring the stock to a simmer, cooking for 30 minutes. Strain and return the liquid to a simmer. Poach the sausages and reserve. Add reserved bacon and sausages when serving the coddle.
*Mirepoix is a combination of onions, carrots and celery (proportions are 1/2 onion, 1/4 each celery and carrot), usually cooked slowly in butter or fat, which is used as a flavoring agent for stocks and sauces. It’s strained out at the end.
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