Kaimoana Chowder

METHOD

Put the water and wine in a large stockpot and bring to the boil. Add the shellfish. Cover with a lid, and steam until the shells are at least 5 millimetres opened. Using tongs, lift the shellfish from the pot into a large bowl. Pour the cooking liquid through a sieve to remove any remnants, then reserve liquid.

In a heavy, deep saucepan or large stockpot over a medium heat, melt the butter or oil, and sauté chopped onion, leek and garlic, stirring until tender but not brown, about 5 minutes.

Stir in the flour to make a roux, and slowly add the reserved shellfish broth, while stirring, until combined.

Add carrot and kūmara to the pan, cover with a lid and simmer until vegetables are tender, stirring every minute to prevent it sticking on the bottom of the pan. Add more water if necessary so that the soup is not too thick.

Add the raw fish and prawns or shrimp, and continue to simmer until just cooked through. Add the cream or coconut cream, stirring until combined into a creamy chowder. Season with salt and pepper and add the cooked shellfish.

Serve in bowls with a sprinkling of parsley, lemon wedges and fresh crusty bread to mop up the sensational creamy chowder.