Irish Seafood Coddle

Instructions

1. Prepare the bacon
   In a large, heavy-bottomed pot, cook the chopped bacon over medium heat until it begins to crisp and release its fat, about 5-7 minutes. Remove half the bacon and set aside for garnish.
2. Sauté the vegetables
   Add the sliced onions, carrots, and leeks to the pot with the remaining bacon. Cook until the vegetables begin to soften, about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Layer the potatoes
   Add the halved baby potatoes to the pot, stirring to coat them in the bacon fat and vegetable mixture. Season with salt and freshly ground black pepper.
4. Add the liquids and herbs
   Pour in the fish stock and stout (if using). Add the bay leaves and thyme. Bring to a simmer, then reduce heat to low. Cover and cook for about 20 minutes, or until the potatoes are almost tender.
5. Cook the seafood
   Gently add the smoked haddock and mixed seafood to the pot, nestling them among the vegetables. Cover and cook for another 8-10 minutes, or until all the seafood is cooked through. The prawns should be pink, mussels opened, and fish flaky.
6. Finish the coddle
   Remove from heat and discard any unopened mussels and the bay leaves. Stir in the butter until melted. Taste and adjust seasoning if necessary.
7. Serve
   Ladle the seafood coddle into warm bowls. Sprinkle with the reserved crispy bacon pieces and freshly chopped parsley. Serve immediately with crusty Irish soda bread on the side.