Cockle Cawl With Wild Anglesey Oak Smoked Sea Bass

Name: Cockle Cawl With Wild Anglesey Oak Smoked Sea Bass
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large smoked fish fillet, cut into 4 even sized pieces (seabass); 25 g unsalted butter; 1 leek, white only chopped finely; 2 slices unsmoked bacon, chopped into small pieces; 2 medium potatoes, peeled and diced; 150 ml dry white wine; 350 ml chicken stock; 1 kg live cockles or 250 g cockle meat; 400 ml milk; 1 teaspoon peppercorn; 1 tablespoon double cream; 1 dessert spoon laverbread (optional)

Servings: persons

1 large smoked fish fillet, cut into 4 even sized pieces (seabass)
25 g unsalted butter
1 leek, white only chopped finely
2 slices unsmoked bacon, chopped into small pieces
2 medium potatoes, peeled and diced
150 ml dry white wine
350 ml chicken stock
1 kg live cockles or 250 g cockle meat
400 ml milk
1 teaspoon peppercorn
1 tablespoon double cream
1 dessert spoon laverbread (optional)

1
Melt the butter in a large saucepan.
2
Add the leek, potatoes and bacon and cook over a low heat until the bacon is cooked and the leek softened but not coloured.
3
Add 100ml of the wine and all the stock.
4
Cover and simmer for 15-20mins until the potatoes are cooked.
5
If you prefer a thickened cawl, remove a ladleful and puree.
6
Return to the pan.
7
Meanwhile poach the seabass in the milk with the peppercorns for 10 mins or until the seabass is cooked.
8
Strain and reserve the poaching liquor.
9
Keep the seabass warm.
10
In another saucepan, heat the remaining wine.
11
Add the live cockles and cover with a tight-?tting lid.
12
Cook for 3- 4mins, shaking the pan occasionally until the cockles have opened.
13
Strain and discard any unopened cockles.
14
Remove cockle meat from shell, reserving 4 or 5 cockles in their shell for presentation.
15
Add 250ml of the seabass poaching liquor, the cream and the laverbread to the leek and potato cawl.
16
Stir until combined and heat gently.
17
Add the cockles and heat until hot.
18
Place the seabass in warmed bowls and spoon over the cawl.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large smoked fish fillet, cut into 4 even sized pieces (seabass), 25 g unsalted butter, 1 leek, white only chopped finely, 2 slices unsmoked bacon, chopped into small pieces, and more.

Yes, Cockle Cawl With Wild Anglesey Oak Smoked Sea Bass falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!