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Cawl Cocos gyda Draenogiad y Môr wedi Ysmygu dros Fwg Derw (Cockle Broth with Oak-smoked Sea Bass)

Cawl Cocos gyda Draenogiad y Môr wedi Ysmygu dros Fwg Derw (Cockle Broth with Oak-smoked Sea Bass) is a classic Cymric (Welsh) for a traditional dish of cawl (soup or broth) of cockles and smoked sea bass in a milk, white wine and chicken stock base. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Cockle Broth with Oak-smoked Sea Bass (Cawl Cocos gyda Draenogiad y Môr wedi Ysmygu dros Fwg Derw).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Milk Recipes British Recipes Cymric/Welsh Recipes

Traditional cawl is made with vegetables and meat (typically lamb) but here we have a modern take that uses seafood instead. This is intended as a hearty meal rather than a soup served as a starter. Essentially it's a decent piece of fish served on a cockle broth base.

Original Recipe

Cynhwysion:

1 ffiled fawr o ddraenog y môr wedi ei fygu ddros dderw wedi ei dorri'n bedwar darn yr un maint
25g o fenyn di-halen
1 genhinen (gwyn yn unig) wedi ei thorri'n fân
2 dafell cig moch (heb ysmygu) wedie eu torri'n ddarnau mân
2 daten wedi eu plicio a'u thorri'n giwbiau
150ml o win gwyn sych
350ml o stoc cyw iâr
1kg o gocos byw
400ml o lefrith
1 llwy de o bupur du cyfan
1 llwy fwrdd o hufen dwbwl
1 llwy bwdin o fara lawr

Dull:

Toddwch y menyn mewn sosban fawr cyn ychwanegu'r cennin, y tatws a'r cig moch. Ffriwch yn araf dros wres isel nes fod y cig moch wedi ei goginion a'r cennin yn feddal (ond heb ddechrau brownio). Ychwanegwch 50ml o'r gwin gyda'r stoc cyw ir yna rhoddwch gaead ar y sosban gan fudferwi'r cynhwysion am tua 18 munud, neu nes fod y tatws yn dyner. Os hoffwch gawl trwchus, yna tynnwch lond lletwed o'r gymysgedd cyn gwneud piwre ohono a'i ddychwel i'r sosban. Yn y cyfamser potsiwch y darnau draenog môr yn y llefrith gyda'r grawn pupur du am tua 10 munud (coginiwch yn araf) neu nes fod y pysgod yn barod. Straenwch y gymysgedd, trosgwlyddwch y pysgod o'r neilltu i gadw'n gynnes a chadwch yr hylif potsio. Mewn sosban arall cynheswch weddill y gwin. Ychwanegwch y cocos byw a gorchuddiwh gyda caead sydd yn cau'n dyn. Coginiwch am tua 4 munud gan ysgwyd y sosban o dro i dro, nes bydd y cocos wedi agor. Straeniwch y gymysgedd yna tynnwch gig y cocos o'r cregyn (cadwch tua 12 cocos i addurno'r pryd). Ychwanegwch 250ml o'r hylif potsio'r dreanog môr, yr hufen a'r bara lawr at y cawl tatws a chennin. Trowch y gymysgedd yn dda a gadewch i'r cyfan gynheshu'n raddol (peidiwch a berwi). Ychwanegwch y cocos a gadewch iddynt gynhesu nes yn boeth. Gosodwch y pysgod mewn gwaelod desglau wedi eu cynhessu a chodwch y cawl dorstynt. Addurnwch gyda'r cocos cyfa a gweinwch gyda bara cynnes.

English Translation

Ingredients:

1 large fillet of oak-smoked sea bass, cut into four equal pieces
25g unsalted butter
1 leek (white part only), finely shredded
2 slices unsmoked bacon, finely chopped
2 potatoes, peeled and cubed
150ml dry white wine
350ml chicken stock
1kg live cockles
400ml milk
1 tsp whole black peppercorns
1 tbsp double cream
1 dessert spoon laverbread

Method:

Melt the butter in a large pan before adding the leeks, the potatoes and the bacon. Fry gently over low heat until the bacon is done through and the leeks are soft, but have not begun to brown.

Add 50ml wine and all the chicken stock, cover with a lid and simmer gently for about 18 minutes, or until the potatoes are tender. If you like a thick broth then remove a ladleful of the mixture and purée this until smooth before returning to the pan.

In the meantime, poach the sea bass pieces in the milk with the black peppercorns for about 10 minutes (cook gently) or until the fish are done. Strain the mixture, set the fish aside to keep warm and reserve the poaching liquid.

In another pan heat the remaining wine. Add the cockles, cover with a tight-fitting lid and cook for about 4 minutes, shaking the pan from time to time, until the cockles have opened. Strain the mixture then remove the meat from the cockle shells (reserve about 12 whole cockles for garnish).

Add 250ml of the sea bass poaching liquid, the cream and the laverbread to the potato and leek stock. Stir the mixture well to combine then heat gently until warmed through (do not boil).

Add the cockle meats and allow them to warm through until hot. Arrange the fish in the base of warmed serving bowls then ladle over the cockle broth. Garnish with the reserved whole cockles and serve with warm, crusty, bread.