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

Ingredients:  

• 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.

Submitted by Ty Fedak
Here is a recipe, which I can't take any credit for, but, I use it whenever I have a very large crowd over and I wish to 'shock and awe' them. It's from a PA friend.

Paella
1/2 cup of olive oil
1 large onion (diced small)
4 large cloves of garlic (bang it with flat knife)
1/2 red bell pepper (diced small)
1/2 green bell pepper (diced small)
3 cups of rice (2 cups of liquid for every cup of rice). Use chicken broth vs water
Note: rice should be rinsed a couple of times in cold water
1 chicken (cut up in small pieces)
1 package of shrimp (1 lb or even 2 lbs)
1 1/2 dozen small cherrystone clams (put them in a bowl with cold water prior to cooking)
1 dozen mussels
4-6 safran threads. If the color is not orange, add Sazon Goya colorante.
1 sm can of peas (drained). Sprinkle over everything at the end.
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1. heat oil in large pan and brown chicken
2. then add onions, peppers and garlic (don't burn them)
3. add chicken broth and bring to boil (you will need 6 cups for 3 cups of rice)
4. add safran and note color of liquid (should look orange, if not, shake in some colorante). I use Sazon Goya.
5. salt & pepper to taste
6. add chicken, cover and simmer for five minutes.
7. add rice and stir around pan so it's even.
8. add clams and mussels and let it all boil and just before most of the liquid is absorbed, add shrimp,
9. cover pan and turn heat down to low.
10. cook for 20 minutes - DO NOT LIFT THE LID TO THE PAN WHILE COOKING -
- shut off the burner and let the paella rest till you're ready to eat.
tips/comments
1. some may not like chicken in the paella because you like seafood only. (but then, you ain't having a Paella- your call)
2. you can use just about any seafood you like but keep in mind, the pan will only hold so much. (I happen to have this huge Chinese Wok that's 24" across so I can hide a Sherman tank in it)
3. If you like lobsters, add them whole with the clams and mussels. (It ain't gonna be cheap with a large group)
Believe me- people will be impressed when you bring it out to serve them.