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Recipe for :

Fisherman's Stew - Stiw Pygod

This recipe has been reproduced with the kind permission of Owen Jones, a fellow Welshman, and more recipes can be found on his website . . .

This recipe, which contains a variety of fish and shellfish, comes from the Gower.


2 pints cockles
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)


  • Soak cockles in salted water overnight. Next day drain, scrub and rinse well.
  • Place 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.
  • Strain liquid into clean pan, add stock, lemon juice, sliced onion, fish, salt, pepper and bouquet garni. 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 1/2 minute, then stir in liquid, a 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.

Serves 6

Owen Jones