Fish
Wales
Serves 6
1.2 litres / 2 pints cockles, scrubbed and soaked in cold
water
450g / 1lb haddock fillets, skinned
450g / 1lb plaice fillets, skinned
300ml / ½ pint white wine
225g / 8oz crab meat
225g / 8oz shrimps or prawns, shelled
50g / 2oz butter
50g / 2oz plain flour
3 medium onions
3g / ½ tsp ground mace
bouquet garni
pinch of saffron
salt and freshly ground pepper
Scrub the cockles and soak in cold water for 10-15 minutes, strain
and discard any that are open.
Place in a large saucepan with 1.75 litres (3 pints).
Bring to the boil, as soon as they open remove from the heat, strain and
reserve the cooking liquid.
Remove the cockles from their shells.
Strain the cooking liquidinto a pan, add one of the onions, peeled and quartered,
the mace, bouquet garni and salt and pepper.
Bring to a brisk boil to it reduce by one third.
Add the white wine and the remaining onions, finely chopped.
Reduce the heat to a very gentle simmer.
Gently lower the haddock into the liquid, followed by the
plaice.
Poach for 20-25 minutes.
Carefully remove the plaice, cut into large pieces, keep
warm.
Carefully remove the haddock, flake, keep warm.
Melt the butter in a large saucepan, add the flour and cook, stirring well for 2 minutes. Slowly stir in the liquid into it, simmer for 5 minutes until thickened.
Add the flaked haddock, crab meat, shrimps (or prawns), cockles
and a pinch of saffron.
Simmer for 2-3 minutes and check the seasoning. Add the plaice fillets
and serve immediately.