Helen's 3Ts seafood chowder

SERVES SIX

PREPARATION TIME: 10 MINUTES

COOKING TIME: AROUND 20 MINUTES

Ingredients

50 grams butter

1 leek, white part only, finely chopped

3 cloves garlic, finely chopped

2 tbsp plain flour

125 mls (or 1/2 cup) Tohu Sauvignon Blanc (optional)

3 cups of seafood, fish or chicken stock (homemade is best or good-quality store-bought liquid stock)

2 cups coconut cream

250 grams of each kaimoana, cut into 4 cm chunks: mussels, prawns, salmon, snapper

salt and pepper for seasoning

juice of half a lemon

cup of parsley

chives for garnish

Method

In a large heavy-bottomed pot, melt the butter over medium heat, then sauté leek and garlic until soft (about 10 minutes).

Stir in flour and cook, stirring continuously for one minute.

If using wine, add it in now, stirring continuously to avoid lumps forming. Keep stirring for a few minutes to cook out the alcohol.

Add stock and coconut cream, mussels and prawns and allow to simmer for 15 minutes.

Add the rest of the kaimoana and continue to simmer until fish is just cooked through

Take off the heat, season to taste with salt and pepper, and add the lemon juice, stir in parsley and garnish with chives.

Helen’s tip: The trick to a creamy delicious chowder is to not overcook any of the kaimoana. And make sure you keep it at a gentle simmer throughout, without allowing the chowder to come to the boil.