The Cheeky Pipi Seafood Chowder

(Serves 4)

Ingredients

• 2 tbsp canola oil
• 1/2 diced onion
• 200g diced carrot
• 200g diced potato
• 1.5 litres fish stock
• 1 pinch of turmeric
• 50g butter
• 50g flour
• 200g scallops
• 200g fish
• 200g prawns
• 100g calamari, sliced
• 8 fresh mussels
• 250 ml cream
• 1/2 bunch fresh coriander

Method

Saute onions, carrots and potatoes in oil.

Add 1.5 l of fish stock. Bring to the boil.

Mix 50g butter and 50g flour in a bowl to make a roux.

Remove seafood chowder from the heat, whisk in roux, and simmer for five to ten minutes until thick.

Add 250ml cream, then add seafood, and bring to a simmer, then serve.

Serve with bread and fresh broken coriander.

Wine Match

Something with some body and richness, but not too flabby => Marlborough chardonnay.

The John Forrest Collection Chardonnay 2007 (Marl.) has butter and peach on the nose. Cream, buttermilk, curds and then a taut tight palate. It’s the New World making white burgundy. $50, but a treat.

Westbrook Barrique Fermented Chardonnay 2011 (Marl. and Waimuku fruit) Rich and fleshy. Fruity with peach and florals. Scotch – a pungent heathery Highland one. Youthful and fruit forward. $23