Seafood cawl and ale rarebit: Luke Selby’s recipes for Welsh winter warmers
A hearty seafood stew of haddock, leeks and barley, and an almost indecently rich and comforting cheesy rarebit
TL;DR
- Recipe for 'Cawl of the sea' (smoked haddock, leeks, and barley) for 4 servings.
- Recipe for 'Black Bomber rarebit with onion marmalade' for 4 servings.
- Both recipes are inspired by Welsh tradition and childhood fishing experiences.
- The cawl is a coastal twist on the traditional Welsh meat stew.
- The rarebit is a hot snack or light lunch featuring cheese and onion marmalade.
- Instructions include ingredient lists and step-by-step cooking methods for both dishes.
- Luke Selby, chef/partner of Palé Hall in north Wales, is credited with the recipes.