SHOPPING LIST: Cooking Skills: Fish and Shellfish 2, Chapter 3 (Fish Stews and Chowders)

Undyed smoked haddock, white fish (cod, pollock, hake), mussels or raw king prawns, floury potatoes, onions, leeks, celery, fennel, garlic, sweetcorn, tinned chopped tomatoes, whole milk, double cream, butter, low-salt fish stock (Chapter 2 or a carton), saffron, orange peel, bay leaves, parsley, chives, lemon, rapeseed oil, flaked sea salt and black pepper.

Smoked haddock chowder (4 portions)
[ ] 400 g undyed smoked haddock
[ ] 500 ml whole milk
[ ] 30 g butter
[ ] 1 onion, chopped
[ ] 1 celery stick, chopped
[ ] 400 g floury potatoes, cut into 1.5 cm cubes
[ ] 300 ml low-salt fish stock
[ ] 150 g sweetcorn
[ ] 100 ml double cream
[ ] 2 tbsp chopped parsley

A tomato fish stew (4 portions)
[ ] 2 tbsp rapeseed oil
[ ] 1 onion, sliced
[ ] 1 fennel bulb, sliced
[ ] 3 garlic cloves, sliced
[ ] 400 g tinned chopped tomatoes
[ ] 400 ml low-salt fish stock
[ ] 1 strip of orange peel
[ ] 500 g firm white fish (cod or hake), in large chunks
[ ] 200 g raw king prawns
[ ] 2 tbsp chopped parsley

Cullen skink (4 portions)
[ ] 400 g undyed smoked haddock
[ ] 500 ml whole milk
[ ] 30 g butter
[ ] 1 onion, finely chopped
[ ] 400 g floury potatoes, diced
[ ] 300 ml water
[ ] 2 tbsp chopped chives
[ ] 1 bay leaf

A bouillabaisse-style stew with no wine (4 portions)
[ ] 3 tbsp rapeseed oil
[ ] 1 onion, sliced
[ ] 1 leek, sliced
[ ] 1 fennel bulb, sliced
[ ] 4 garlic cloves, sliced
[ ] 400 g tinned chopped tomatoes
[ ] 800 ml low-salt fish stock
[ ] 1 pinch saffron strands
[ ] 1 strip of orange peel
[ ] 400 g firm white fish (cod, hake or monkfish), chunked
[ ] 300 g mussels, scrubbed and debearded
[ ] 200 g raw king prawns
[ ] 1 lemon, juice

For the experiments
[ ] Crusty bread
[ ] A masher
[ ] A ladle