Kaikoura Chowder
| 1 | Carrot, diced |
| 1 | Onion, diced |
| 1 | Celery stalk, diced |
| 1 | Bay leaf |
| ½ cup | White wine |
| 1 Ltr | Fish stock (Main) |
| 50 g | Butter, softened |
| 5 Tbsp | Flour |
| 12 | Scallops (Main) |
| 1 cup | Hapuka fillet, (groper) (Main) |
| 1 cup | Mussels, diced (Main) |
| 1 cup | Cream |
| 3 Tbsp | Lemon juice, or to taste |
| 3 Tbsp | Fennel fronds, chopped |
| 1 to taste | Salt & freshly ground pepper |
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Directions
- Saute the carrot, onion and celery in the butter on low heat until softened.
- Add the bay leaf, wine and fish stock. Bring to the boil and simmer for a few minutes.
- Mix the butter and flour until well combined. Gradually whisk into the soup.
- Simmer 5 minutes, stirring often. Gently stir in the scallops, hapuku and mussels. Add cream, fennel and lemon juice.
- Bring to a simmer and remove from the heat immediately. Discard the bay. Season.
