Recipe: Beached on Blue Cafe, Omokoroa | Photography: Tracy Stamatakos
⅓ cup flour
½ onion, finely diced
1 celery stalk, diced ½ cm
1 carrot, diced ½ cm
1 garlic clove, minced
1 Agria potato, diced into 1cm pieces
¼ cup white wine
2 cups fish stock
⅔ cup cream
2 x 15cm rounds of puff pastry
6 mussels (2 whole, 4 meat only)
6 prawns (2 whole, 4 shelled tails off)
160g white fish cut into chunks
4 scallops (meat only)
To garnish – fennel tips, chopped parsley and lemon wedges
Brush pastry with beaten egg and bake at 190°C for 12–15 minutes or till puffed and golden
Bring fish stock to the boil, add potatoes and simmer till just tender but not mushy.
Set potatoes aside, reserve stock.
Meanwhile in a large saucepan, sauté onions and garlic in butter till soft. Add celery and carrots and cook gently for two minutes. Add flour and cook for a further two minutes without colouring. Stir in white wine. Add stock half a cup at a time, stirring constantly. Add cream and simmer to reduce and thicken. Season with salt and pepper to taste. Add potatoes and seafood and simmer till mussels open and prawns change colour.
Divide evenly into two large bowls and top with pastry lid. Garnish with the whole mussels and prawns, parsley, lemon wedge and fennel tips.