Cornish salt pollack, squid and mussel stew

Shopping list

• Fruit and vegetables

  • 1 onion, peeled, chopped
  • 2 carrots, peeled, chopped
  • 4 ripe tomatoes, chopped
  • 6 garlic cloves, halved
  • 1 orange, zest and juice
  • 110g/4oz cooked potato, cut into 1cm/½in pieces
  • 1 leek, cut into 1cm/½ in slices and blanched in boiling water for one minute and refreshed in cold water
  • 110g/4oz cooked butternut squash, cut into 1cm/½ pieces
  • 1 sprig fresh thyme
  • 2 garlic cloves
  • 2 ripe tomatoes, chopped
  • 1 sprig fresh tarragon, plus 3 tbsp finely chopped tarragon
  • 3 tbsp finely chopped chervil

• Cooking ingredients

  • For shellfish stock
  • 2 tbsp olive oil
  • 2 tbsp Cornish sea salt
  • 2 tbsp olive oil
  • 200ml/7fl oz shellfish stock (see above)
  • 375ml/13fl oz fish stock
  • pinch saffron
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 3-4 tbsp extra virgin olive oil

• Dairy, eggs and chilled

  • 50g/2oz unsalted butter

• Meat, fish and poultry

  • 1kg/2lb 2oz frozen prawns in their shells
  • 4 x 200g/7oz pollack fillet, skin removed
  • 500g/1lb 2oz live mussels, cleaned, rinsed and de-bearded (discard any mussels which do not close tightly when tapped lightly)
  • 2 medium squid, cleaned and sliced into rings

Back to recipe