Cockle Cawl With Wild Anglesey Oak Smoked Sea Bass

"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"
 
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Ready In:
1hr 15mins
Ingredients:
12
Serves:
4
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ingredients

  • 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)
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directions

  • 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.

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RECIPE SUBMITTED BY

<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
 
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