Irish Seafood Coddle #SoupSaturdaySwappers

This delicious soup is ready in less than half an hour, making an elegant starter at your next dinner party or a wonderful lunch or light dinner accompanied by a salad and some bread or dinner rolls.

This is our final Soup Saturday Swap........

It is with a heavy heart that I announce that this will be the final Soup Saturday Swappers event.  I started this group six years ago and it was very well received and a great success.  It is not surprising that after all this time our membership has gone down.  Many of the original members are no longer blogging and those that remain have run out of fresh ideas for themes to host.  It was a great run and I made a lot of wonderful friends that I know will be joining in new adventures with me.

I want to thank Karen of Karen's Kitchen Stories for hosting this final chapter with the theme of Soups from Around the World.  I decided to travel to Ireland so that I could serve this soup to my brother and his wife as the first course when we celebrated his birthday dinner with a St. Pat's theme.

Let's see what countries the others chose.......

Irish Seafood Coddle from A Day in the Life on the Farm

Chole Paya from Sneha’s Recipe

Rotisserie Chicken Ramen from Karen’s Kitchen Stories

Yayla Corbasi from Magical Ingredients

I couldn't believe how easy and delicous this soup is.  I used 1 (6 oz) frozen cod fillet and a 10 oz. package of frozen mixed seafood.  Life doesn't get much easier and tastier than that.......

Soups, Seafood, Irish, Quick, Easy,

Soups

Irish

Yield: 4 servings

Author: Wendy Klik

Irish Seafood Coddle

This delicious soup is ready in less than half an hour, making an elegant starter at your next dinner party or a wonderful lunch or light dinner accompanied by a salad and some bread or dinner rolls.

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 4 c. vegetable stock
• 3 scallions, white and light green parts, sliced
• 1 large carrot, scraped and sliced
• 1 stalk celery, cleaned and sliced
• 1-2 lbs. assorted fish and seafood of choice
• salt and pepper, to taste

Instructions

1. Bring the vegetable broth to a boil in a soup pot set over med high heat.
2. Add the scallions, carrots and celery. Season with salt and pepper, reduce heat to a simmer and cook until vegetables are tender, about 20 minutes.
3. Add the seafood and cook for about 5 minutes longer before serving.

Notes

Recipe adapted from one found at George Hughes Fishmonger

Nutrition Facts

Calories

186.7

Fat (grams)

2.97 g

Sat. Fat (grams)

1 g

Carbs (grams)

5.69 g

Fiber (grams)

0.89 g

Net carbs

4.8 g

Sugar (grams)

3.2 g

Protein (grams)

34.56 g

Sodium (milligrams)

1098.76 mg

Cholesterol (grams)

85.05 mg

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Shrimp Bisque

Seafood Stew

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