SHOPPING LIST: Cooking Skills: Fish and Shellfish 2, Chapter 8 (A Fish Feast)

The gravlax from chapter 6, cooked crab meat, sourdough or rye bread, a whole sea bream, lemons, thyme, fennel, new potatoes, the fish for a stew or curry (cod, smoked haddock, prawns), tinned tomatoes, fish stock, coconut milk, double cream, caster sugar, vanilla, raspberries or berries, crème fraîche, dill, chives, butter and the staples from earlier chapters.

A starter of crab and gravlax (6 portions)
[ ] 150 g gravlax, thinly sliced
[ ] 200 g crab mix (white and brown meat, seasoned as in chapter 5)
[ ] 6 small slices of rye or sourdough
[ ] 1 tbsp chopped dill
[ ] 2 tbsp crème fraîche
[ ] 1 lemon, in wedges

A whole fish main (4 portions)
[ ] 1 whole sea bream or bass (about 1.2 kg), gutted and scaled
[ ] 1 fennel bulb, sliced
[ ] 2 lemons, sliced
[ ] 6 sprigs thyme
[ ] 3 tbsp rapeseed oil
[ ] 500 g baby new potatoes, halved

A stew or curry course (6 portions)
[ ] 1 batch of tomato stew base (chapter 3) or curry sauce (chapter 4), made the day before
[ ] 500 g firm white fish, in large chunks
[ ] 250 g raw king prawns
[ ] 2 tbsp chopped parsley or coriander
[ ] 1 lemon, juice

A sweet finish: lemon posset (6 portions)
[ ] 600 ml double cream
[ ] 150 g caster sugar
[ ] 3 lemons, zest of 1 and juice of 3
[ ] 150 g raspberries or other berries
[ ] 6 shortbread biscuits, to serve

For the experiments
[ ] Small glasses or ramekins
[ ] A carving spoon and fork
[ ] Extra lemons