| 2 | l | Rich fish stock; (4pt) |
| 1 | lg | Spanish onion |
| 1 | lg | Red onion |
| 2 | | Bulbs fennel; (with feathery tops) |
| 6 | tb | Virgin olive oil |
| 4 | | Cloves crushed garlic |
| 675 | g | Mixed white fish; (in our programme we |
| | ; used salmon, |
| | ; monkfish, saithe, |
| | ; halibut, sole, cod) |
| | ; (11/2lb) |
| 1 | | Crab; pre-prepared by |
| | ; boiling and |
| | ; discarding |
| | Gills |
| 1 | ts | Saffron |
| 1 | | Potato; finely chopped |
| 4 | tb | Finely chopped fresh dill |
| 150 | ml | Fresh cream; (1/4 pint) |
| | Sea salt and fresh ground black pepper |
| | FOR THE RICH FISH STOCK |
| 2 1/3 | kg | Mixed fish bones; salmon heads any |
| | ; crab shells or |
| | ; claws available |
| | ; (5lb) |
| 1 | lg | Spanish onion |
| 4 | | Carrots |
| 1 | | Bulb fennel; with feathery tops |
| 1 1/2 | l | Water; (3 pint) |
| 4 | | Black peppercorns |
| 1 | | Bottle light white wine |
| 225 | g | Mushrooms; (8oz) |
| 1 | | Bouquet garni; (bay leaf, parsley |
| | ; stalks, chervil) |
