Gower Fisherman's Stew

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
½ tsp Ground Mace
Bouquet Garni
Pinch Saffron
Salt and 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 liquid, add one of the onions, peeled and quartered, 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.

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Gower Fisherman's Stew

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