Kaimoana Soup

(Serves 8)

Ingredients

• 16 each of clams, mussels and scallops
• 8 each of pipi, tuatua and oysters
• 2 tbsp butter
• 1 clove garlic, finely minced
• 1 leek (white part only), finely chopped
• 1 onion, finely chopped
• ½ carrot, finely chopped
• 500 ml fish stock
• 500 ml water
• 2 tsp karengo seasoning
• 2 kumara, peeled and finely chopped
• 1 potato, peeled and finely chopped
• 1 glass of dry white wine (optional)
• ½ C fresh parsley, chopped
• ½ fresh coriander, chopped

Method

Beard mussels and rinse shellfish in clean water.

Melt butter in a saucepan over a moderate heat then add garlic, leek, onion and carrot. Cook for a few minutes until fragrant then add stock and water. Sprinkle on seasoning. Cover and bring to boil.

Add clams, mussels, pipi and tuatua and cook for five to six minutes. Add scallops and oysters and cook for four to five minutes. Give the pot a good shake every few minutes. Remove from heat and cool.

Remove seafood to a separate container, retaining the cooking liquor.

Separate flesh from shells. Reserve all juices, returning them to the pot. Chop the seafood flesh into chunks. Set aside.

Add the potato, kumara and optional wine to the pot, then cook over a medium heat until the vegetables are soft but not mushy. Adjust seasoning if necessary. Add the seafood and herbs.