OUR MATARIKI FEAST - QUICK SEAFOOD CHOWDER

This chowder will be a welcome addition to your Matariki celebrations.  I shopped around and sourced affordable fish and shellfish, bulked it out with potatoes and it turned out utterly delicious.  This chowder is everything you want in a bowl of soup, warming and packed with flavour.  I would highly recommend serving some of the fry bread alongside.

Preparation time - 30 minutes

Cooking time - 30 minutes

Skill - moderate

Serves 8

Ingredients

500g mussels

500g cockles

500g firm fish, cut into chunks

2 Tbsp oil

1 small onion, diced

2 sticks celery, cut into small dice

1 leek, cut into thin slices, wash well

300g potatoes, peeled, diced

3 Tbsp flour

500ml shellfish stock (approx)

500ml full fat milk

½ cup frozen corn

Handful of parsley

Salt and white pepper

Method

Wash and clean the shellfish.

In a large saucepan on high heat add the off cuts of the celery (leaves) and leek.  Add the mussels and ½ cup water to the saucepan. Cover with a lid, cook for 2 minutes.  Add the cockles, cover and continue cooking for a further 3-5 minutes or until the shellfish has opened.  Any unopened discard.

Place a fine sieve over a bowl and drain, reserving the liquid as this is your stock.

When the shellfish is cool enough to handle, remove the mussels and cockles from the shell and reserve for later.  

Add the oil to a heavy based saucepan.

Add the diced vegetables and cook for 5 minutes without colouring.

Add the flour and stir well through the vegetables.

If you haven’t got 500ml of stock, add water to make up the volume.

Slowly add the liquid, stirring well to prevent lumps. Continue adding the stock then the milk until all incorporated. 

Reduce the temperature and simmer until the potatoes are just tender.

Add the fish and corn, season with salt and pepper.

When the fish is just cooked add the cooked mussels and cockles.

Finish with the chopped parsley before serving.