Gower fisherman’s stew



  • A stew made from cleaned and selected cockles boiled in a large saucepan until open, the cockle meat removed and the cooking liquor strained off. white wine, a quartered onion, mace and a bouquet garni are added to this, and the whole reduced by one third. Then the onion and the bouquet garni are removed, finely chopped onion is added and the haddock and plaice fillets are poached in this liquid for about 15 minutes. Finally, the white flesh of the fillets is separated from skin and bone, the liquor thickened with a blond roux and the flaked haddock, pieces of plaice, cockle meat, crab meat, peeled shrimps, saffron and seasoning are added, simmered for 1 minute and served.