Stew - Stiw Pygod
recipe has been reproduced with the kind permission
of Owen Jones, a fellow Welshman, and more recipes can
be found on his website . . . welsh-recipes.the-real-way.com
This recipe, which contains a variety of fish and shellfish,
comes from the Gower.
1 onion, quartered
Salt, pepper and bouquet garni
1/2 teaspoon mace
2 onions, peeled and sliced
1 lb plaice fillets, skinned
8 oz crab meat
3 pints water
1/2 pint fish stock
1 teaspoon saffron
2 teaspoons lemon juice
1 lb cod or haddock fillets, skinned
2 oz butter
2 oz flour
8 oz shelled shrimps (fresh or frozen)
cockles in salted water overnight. Next day drain,
scrub and rinse well.
in a large pan, pour over water and bring to the 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.
liquid into clean pan, add stock, lemon juice, sliced
onion, fish, salt, pepper and bouquet garni. Poach
plaice fillets in half, flake cod and keep warm.
butter in a pan, stir in flour and cook, stirring,
for 1/2 minute, then stir in liquid, a little at a
for 5 minutes, stirring until thickened.
crab meat and shrimps (thawed and / or drained), cockles
and saffron. Simmer until thoroughly heated, then
add fish and simmer for a further minute.