Ingredients
- 500g firm fish (gurnard, elephant fish)
- 500g seafood marinara mix (prawns, mussels, squid tentacles, clams)
- 4 onions, sliced
- 6-8 carrots, cut into strips
- ½ celery, chopped
- 2L milk
- 2L water
- 1/4 cup dashi (shrimp stock)
- 500g butter
- 500g flour
- Salt & pepper (to taste)
- 100g garlic butter
- Fresh ciabatta loaf
Recipe also works with: Elephant fish, Blue cod, Snapper
Method
Method
Add dashi to water, then combine water with milk in a big pot, slowly bringing to a simmer. Don’t let it boil.
Fry onions and carrots until soft and put to one side.
In a large pot, melt butter then add flour, mixing slowly to make a roux.
Slowly add dashi, water and milk mix, 1 litre at a time, each time mixing until smooth.
Once combined, add onions and carrots and cook out for about half an hour
Add seafood, fish and celery and turn off the heat.
Add salt and pepper to taste.
To serve
Ladle into bowls, garnish with croutons and chopped parsley and serve with a lemon wedge and warm garlic bread on the side.
Croutons
Take 2-3 slices from a fresh ciabatta loaf and cut into cubes. Melt butter in a large frying pan and, over medium heat, toss the bread in to coat it before spreading the croutons out over a baking tray. Pop into a pre-heated 180°c oven for 10 minutes, until crisp and golden. Slice the remaining ciabatta, slather with garlic butter and warm in the oven ahead of serving.
Species used in this recipe
Gurnard Mãori Name: North Island - Pūwhaiau / South Island - Kumukumu
Gurnard belongs to the Triglidae family.