Recipes

This is really like a thick chowder with a wonderful crunchy rustic crouton topping.  Chowders and fish pies are great options when you need stretch a small amount of seafood along way.  The variety of seafood that you use is up to you.  It can be as humble or as grandiose as you like. However I always like to use  some fresh shellfish as the liquor that the impart gives the dish that real hit of the ocean.

Step 1

Lemon Zest Croutons

Rip the baguette into small pieces.

Take a small saucepan and place on low heat. Melt the butter and lemon oil together.

Take a large skillet or sauté pan and place on high heat. Add half the oil and butter along with half the ripped up baguette.  Toss in the pan to coat the bread. Cook over high heat tossing regularly until the edges of the bread start to turn golden and crisp. Pour onto a roasting tray and repeat with the remaining.

Cool the croutons. Note ...the croutons will still be a little soft in places , but will crisp up when you use then in the final cooking process.

Step 2

Kai Moana Mix

Place a suitable sized saucepan on medium heat. Add the oil followed the chopped onion, celery, carrot, thyme and chilli flakes.  Turn the heat down and sweat the vegetables, stir occasionally, until soft. About 30 minutes. Hold.

In a suitable sized sauce pan fitted with a lid add the wine and the clams. Place on high heat. Cook for five minutes or so and then remove clams and place in a bowl as they open. Leave the cooking juices in the saucepan and repeat with the mussels. Save all the cooking juices. Remove the clams and the mussels from there open shells. Keep the clams whole and rough chop the mussels in to bite sized pieces. Refrigerate until required.

Take a large saucepan and place on medium heat. Add the butter and once melted add the flour. Whisk to combine, then while continuing to whisk start adding your liquids (shellfish liquor, stock, milk and cream). Whisk together until you have a smooth silky sauce. Cook out for ten minutes then remove from the heat. Season to taste with sea salt and fresh black pepper.Cool to room temperature.

Now add back in your clams, chopped mussel meat along with the salmon, warehou and scallops. Also add the tarragon, and parsley  Stir to combine.  Continue with the recipe or refrigerate until required.

Step 3

Cooking and Serving

Pre heat you oven to 160 degrees

Spoon out the kai moana mix into individual oven proof bowls or one suitable sized oven proof dish. Top with the lemon zest croutons and bake in the oven for 15 to 20 minutes until hot through and crisp and golden on the top. Remove and let sit for 5 to 10 minutes before serving.

Photos by Kieran Scott