Stiw Pysgotwr
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Original RecipeCynhwysion:
1.2l o gocos 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.
English TranslationIngredients:
1.2l cockles 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. 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. |
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