- 350mls fish stock
- 2 bay leaves
- 4 lime leaves
- 12 live Cockles, scrubbed
- 12 live Greenshell mussels, scrubbed
- 100g butter
- 50mls olive oil
- 1 medium sized onion, finely diced
- 1 medium sized carrot, finbely diced
- ½ celery stalk, finely diced
- 50g leek (green part only), finely diced
- 200g potatoes, peeled and diced
- 100g plain flour
- 200g Warehou, cut into bite sized pieces
- 200g Salmon fillets, skinned and pin bones removed
- 12 green king Prawn cutlets
- 100mls white wine
- 1 tspn ground turmeric
- 1 tspn ground coriander
- 1 tspn curry powder
- 200mls milk (full fat)
- sea salt and freshly ground white pepper
- 100mls cream
- 2 tspn white sugar
- 1 tbspn lemon zest
- 2 lemons, cut into wedges
- 1 handful Italian parsley
- Place saucepan on a medium heat and add fish stock. Bring to a simmer and then add bay leaves and lime leaves.
- Into a separate saucepan add a little of the fish stock, Mussels and Cockles and cook until opened. Remove Cockles and Mussels from shells and set aside. Discard the empty shells. Return cooking liquid to the saucepan of fish stock.
- In a frying pan melt 50g of the butter with 25 mls of the olive oil. Add onion, carrot, celery, leek and potatoes and gently cook without allowing them to colour. Add 50g srms of the flour to the pan and bind vegetables together, cooking slightly. Remove from pan and set aside.
- To the same frying pan add remaining olive oil and heat slightly. Add Warehou and Salmon pieces and gently cook, taking care not to break the flesh up. Add Prawns and cook until slightly coloured. When almost cooked remove from the pan and keep warm.
- Add wine to pan to deglaze.
- Return vegetables to the frying-pan adding remaining butter and flour to make a roux mixture. Add a pinch of each turmeric, coriander, and curry powders - less is preferable at this stage to avoid the flavours becoming too overpowering.
- Add fish stock gradually, stirring constantly with a whisk to avoid lumps forming, until all used. Slowly add milk and bring to a simmer, taking care not to boil.
- Return all seafood to the pan, and gently simmer for another 5-10 minutes. Season with salt and white pepper, then add cream and white sugar.
- Readjust seasoning, adding a little more turmeric, coriander, and curry powder to taste if necessary, and then add lemon zest and parsley.
- Serve chowder in warmed soup bowls, garnishing with a squeeze of lemon juice and a sprinkle of sea salt. Enjoy with crusty bread.
Note: You can add other seafood such as whole Scallops, whole baby Octopus, or Shrimps to make this chowder even more special.
An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.