Cawl Penwaig
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Original RecipeCynhwysion:
4 penwaig wedi glanhau ac heb esgyrn I dynnu esgyrn y penwaig glanhewch y pysgodyn cyn tynnu'r cen a'r pen. Gosodwch y pysgodyn ar ei fol cyn ei drawo'n reit galed tair neu bedair gwatih ar draws y gefn gyda'ch dwrn neu rholbren. Ar old hyn fe fydd y pysgodyn yn flat. Gallwch ei droi drosod a thynnu'r asgwrn gefn gyda unrhyw esgyrn bychan.
English TranslationIngredients:
4 herring, cleaned and boned Method:To bone the herring, gut and clean the fish cut off the heads and remove the scales. Open the belly of the fish and place belly down on a work surface. Using your fist or a rolling pin hit the fish three or four times sharply on the back. The fish will flatted out and the backbone will be exposed. Turn the fish over and remove the backbone and as many pin bones as you can. Add the butter to a large saucepan or stock pot and use to fry the carrots, leeks and onion gently until they begin to colour. Cut the fish into 2cm portions and add to the pan. Fry for 1 minute then add all the remaining ingredients. Bring the mixture to a boil, reduce to a simmer then cook for 30 minutes. Adjust the seasonings then serve in warmed bowls. |
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