Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cockle Cawl With Wild Anglesey Oak Smoked Sea Bass Recipe
    Lost? Site Map

    Cockle Cawl With Wild Anglesey Oak Smoked Sea Bass

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    20 mins

    55 mins

    Tea Girl's Note:

    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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 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)

    Directions:

    1. 1
      Melt the butter in a large saucepan.
    2. 2
      Add the leek, potatoes and bacon and cook over a low heat until the bacon is cooked and the leek softened but not coloured.
    3. 3
      Add 100ml of the wine and all the stock. Cover and simmer for 15-20mins until the potatoes are cooked.
    4. 4
      If you prefer a thickened cawl, remove a ladleful and puree. Return to the pan.
    5. 5
      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.
    6. 6
      Keep the seabass warm.
    7. 7
      In another saucepan, heat the remaining wine.
    8. 8
      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.
    9. 9
      Remove cockle meat from shell, reserving 4 or 5 cockles in their shell for presentation.
    10. 10
      Add 250ml of the seabass poaching liquor, the cream and the laverbread to the leek and potato cawl. Stir until combined and heat gently.
    11. 11
      Add the cockles and heat until hot. Place the seabass in warmed bowls and spoon over the cawl.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Cockle Cawl With Wild Anglesey Oak Smoked Sea Bass

    Serving Size: 1 (362 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 279.7
     
    Calories from Fat 101
    36%
    Total Fat 11.2 g
    17%
    Saturated Fat 6.6 g
    33%
    Cholesterol 34.9 mg
    11%
    Sodium 189.6 mg
    7%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 2.9 g
    11%
    Sugars 3.4 g
    13%
    Protein 8.1 g
    16%

    The following items or measurements are not included:

    smoked fish fillet

    unsmoked bacon

    cockles

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites