Hapuka, smoked mussel and clam bisque
by Andy Bryenton
Conquer winter chills with this warming recipe using fresh local produce. A great way to celebrate Matariki, or just enjoy a quality meal with the family. Your local fresh fish supplier should carry locally caught varieties of all these seafood ingredients, or change them up with some of your own favourites.
1 large knob of butter (approx ¼ of a block)
1 large red onion
2 teaspoons crushed garlic
A generous sprig of fresh coriander
1 can of whole kernel corn
2 large kumara
2 pieces of hapuka or other firm white fish
1 pottle or packet of smoked mussels
1 pottle or packet of clams
1 serving of boneless smoked eel
1 large bottle of cream
½ glass of white wine
1 litre seafood or chicken stock
A small quantity of white flour.
In a heavy saucepan start by cooking the finely chopped onion, chopped leek and the crushed garlic in butter until well done. Sprinkle flour on top and thicken. Now add cubed, pre-boiled and peeled kumara, drained canned corn, and the ½ glass of wine. Top up with liquid stock until the kumara is not quite submerged, then simmer for 10 minutes. Meanwhile, cube the hapuka and eel then halve the mussels and clams. After 10 minutes add these to the saucepan, stirring gently, then introduce the cream slowly while stirring until the consistency of the liquid becomes evenly creamy. Add chopped coriander at this point. Turn the heat down low and allow to gently simmer for a further 10 minutes, until the hapuka is flaky and white and the seafood is cooked through. Season with cracked pepper and sea salt to taste, before serving with crusty bread rolls and butter.