Click on the image, above to submit to Pinterest.

Stiw Pysgotwr (Fisherman's Stew)

Stiw Pysgotwr (Fisherman's Stew) is a traditional Welsh (Cymric) recipe for a classic stew of cockles, fish fillets, flatfish fillets, crabmeat and prawns cooked in a fish stock base thickened with a butter and flour roux that's flavoured and coloured with saffron. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Fisherman's Stew (Stiw Pysgotwr).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4–6

Rating:

Tags : British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

1.2l o gocos
1.8l o ddŵr
1 nionyn, wedi chwarteru
300ml stoc pysgod
1 lwy de o saffrwm
1/2 llwy de o mes
2 llwy de o sudd lemwn
2 nionyn wedi torri
450g filedi pysgod gwyn (penfras, hadog etc)
450g filedi ledod
60g menyn
60g blawd
240g cnawd cranc
240g corgimwch (heb eu cregin)
halen, pupur a bouquet garni

Dull:

Rhoddwch y cocos mewn dŵr hallt a'u gadael dros nos. Dranoeth, sychwch hwy cyn eu sgrwbio'n dda a'u rhoi mewn sosban mawr gyda'r nionyn wedi chwarteru. Ychwanegwch y d°r a berwch hwy nes fod y cocos yn agor. Tynnwch oddi ar y t�E2;n, sychwch y cocos (gan gadw'r hylif). Gadewch i'r cocos oeri ychydig yna taflwch unryw rai sydd heb agor cyn tynnu cnawd y gweddill o'r cregyn a'u rhoi i'r neillty. Hidlwch hylif y cocos i sosban glân cyn ychwanegu'r stoc pysgod, sudd lemwn, nionyn wedi torri, bouquet garni, mes a'r pysgod. Coginiwch yn ysgafn an hanner awr cyn tynnu'r pysgod a'r bouquet garni allan. Torrwch y pysgod yn ddarnau a'u cadw'n gynnes. Toddwch y menyn mewn padell cyn ychwanegu'r blawd i wneud roux. Coginiwch am 2 funud cyn ychwanegu ychydig o'r stoc a'i gymysgu'n llyfn. Rhoddwch y saws yn ol yn y stoc a'i gymysgu a choginio am 5 munud nes i'r stoc dwchu cyn ychwanegu'r cig cranc, corgimwch a'r saffrwm. Coginiwch am 5 munud cyn ychwanegu'r pysgod a'r cocos. Coginiwch am funud i bopeth gynhesu drywodd yna gweinwch.

English Translation

Ingredients:

1.2l cockles
1.8l water
1 onion, quartered
300ml fish stock
2 tsp saffron
1/2 tsp ground mace
2 tsp lemon juice
2 onions, chopped
450g fillets of white fish (eg cod, haddock, pollack etc)
450g flatfish fillets (plaice, flounder, dab etc)
60g butter
60g flour
240g crab meat
240g shelled prawns
salt, pepper and a bouquet garni

Method:

Place the cockles in salted water and leave over night. The following day drain, rinse and scrub thoroughly before placing in a large pot along with the water and quartered onion. Bring to a boil then cook until the cockles open (about 2 minutes). Take off the heat and drain (reserve the liquid). Discard any cockles that haven't opened, allow the others to cool then remove the flesh from the shell and set aside.

Strain the cockle liquid into a pan and add the fish stock, chopped onion, bouquet garni, mace and the fish. Poach gently for half an hour then remove the fish and the bouquet garni. Chop the fish into pieces and set aside to keep warm. Melt the butter in a pan and add the flour to form a roux. Cook for 2 minutes then add a little of the fish stock and mix to a smooth paste.

Add more stock then add the sauce back to the fish stock. Simmer for 5 minutes, or until thickened then add the crab meat, prawns and saffron. Cook for 5 minutes then add the fish and cockles. Allow to cook for a minute, until everything heats through then serve.