2 onions, peeled and sliced
1 lb cod or haddock fillets, skinned
1 lb plaice fillets, skinned
2 oz butter
2 oz flour
8 oz crab meat
8 oz shelled shrimps (fresh / frozen)
1 teaspoon saffron
Soak cockles in salted water overnight.
Next day drain, scrub and rinse well.
Place in a large pan, pour over water and bring to boil.
As soon as cockles open remove from heat and drain reserving liquid.
Allow to cool slightly and, discarding any not opened, remove from shells and set aside.
Strain liquid into clean pan, add quartered onion, seasoning and herbs and boil for 20 / 30 minutes to reduce.
Add stock, lemon juice, sliced onion and fish.
Poach 30 minutes.
Remove herbs and fish.
Cut plaice fillets in half, flake cod and keep warm.
Melt butter in a pan, stir in flour and cook, stirring for 1 to 2 minutes, then stir in liquid. little at a time.
Simmer for 5 minutes, stirring until thickened.
Add crab meat and shrimps (thawed and/or drained), cockles and saffron.
Simmer until thoroughly heated, then add fish and simmer for a further minute.
2 pints cockles
3 pints water
1 onion, quartered
1/2 teaspoon mace
Salt and pepper
A bouquet garni
1/2 pint fish stock
2 teaspoons lemon juice
Fisherman's Stew (Stiw Pysgod)
This recipe, which contains a variety of fish and shellfish, comes from the Gower.