Prep 20 mins
Cook 55 mins
Wales is country tied to the sea. This cawl celebrates the wonderful seafood of Wales. Based on this recipe: http://www.visitwales.co.uk/about-wales-guide-to-wales-culture-people-and-language/food/welsh-recipes/new-food/#3
- 1 large smoked fish fillet, cut into 4 even sized pieces (seabass)
- 25 g unsalted butter
- 1 leek, white only chopped finely
- 2 slices unsmoked bacon, chopped into small pieces
- 2 medium potatoes, peeled and diced
- 150 ml dry white wine
- 350 ml chicken stock
- 1 kg live cockles or 250 g cockle meat
- 400 ml milk
- 1 teaspoon peppercorn
- 1 tablespoon double cream
- 1 dessert spoon laverbread (optional)
- Melt the butter in a large saucepan.
- Add the leek, potatoes and bacon and cook over a low heat until the bacon is cooked and the leek softened but not coloured.
- Add 100ml of the wine and all the stock. Cover and simmer for 15-20mins until the potatoes are cooked.
- If you prefer a thickened cawl, remove a ladleful and puree. Return to the pan.
- Meanwhile poach the seabass in the milk with the peppercorns for 10 mins or until the seabass is cooked. Strain and reserve the poaching liquor.
- Keep the seabass warm.
- In another saucepan, heat the remaining wine.
- Add the live cockles and cover with a tight-?tting lid. Cook for 3- 4mins, shaking the pan occasionally until the cockles have opened. Strain and discard any unopened cockles.
- Remove cockle meat from shell, reserving 4 or 5 cockles in their shell for presentation.
- Add 250ml of the seabass poaching liquor, the cream and the laverbread to the leek and potato cawl. Stir until combined and heat gently.
- Add the cockles and heat until hot. Place the seabass in warmed bowls and spoon over the cawl.