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Tuesday, September 27, 2011

Stiw Pysgod (Welsh Fisherman's Stew- Bill Parker Sr,

  • 2 dozen clams
  • 3 pints water  
  • 1 onion, quartered
  • ½ pint fish stock
  • Salt, pepper and bouquet garni  
  • 1 teaspoon saffron
  • ½ teaspoon mace
  • 2 teaspoons lemon juice
  • 2 onions, peeled and sliced
  • 1 lb. cod or haddock fillets, skinned
  • 1 lb. plaice (sole) fillets, skinned
  • 2 oz. butter
  • 2 oz. flour
  • 8 oz. crab meat
  • 8 oz. shelled shrimps (fresh or frozen)
Scrub the clams and rinse well. Place in a large pan, pour over water and bring to the boil. As soon as clams open, remove from heat and drain, reserving liquid. Allow to cool slightly and, discarding any NOT opened, remove from shells and set aside. Strain liquid into clean pan, add stock, lemon juice, sliced onion and fish. Poach 30 minutes. Remove herbs and fish. Cut plaice fillets in half, flake cod and keep warm. Melt butter in a pan, stir in flour and cook, stirring, for ½ minute, then stir in liquid, a little at a time. Simmer for 5 minutes, stirring until thickened. Add crab meat and shrimps (thawed and/or drained), clams and saffron. Simmer until thoroughly heated, then add fish and simmer for a further minute.

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