Nor'West News: July 20, 2023

Thursday July 20 2023 7
Dive into delicious bounty from the sea
Colleen O’Connor
turns her attention to
delectable kai moana
Seafood chowder
Serves 6
Ingredients
¾ cup dry white wine
1.5kg shellfish (I used mussels
and clams)
1 large potato, cubed 1cm
50g butter
1 leek, diced
1 carrot, diced
2 clove garlic, chopped
½ cup flour
1 litre fish stock
1 bay leaf
2 sprigs thyme
250ml cream
250ml full milk
300g smoked fish (I used
kingfish)
1 fillet of white fish (I used blue
cod)
1 fillet of salmon
Chopped parsley to garnish
Sea salt & pepper
Directions
In a large pot, heat the wine
and add the shellfish, cover, and
steam until the shells open. (I
usually stand ready to extract
each one as it opens with a pair
of tongs). Set the shellfish aside.
Reduce the wine by half then set
aside.
Meanwhile, tip the potatoes
into a small pot of boiling water
to cover and simmer till fork
tender. Drain and set aside.
Heat the butter in a large
saucepan and gently cook the
carrots, leek, and garlic, until
tender. Add the flour, stirring
to form a roux. Add the wine
and a little fish stock and stir to
a thick paste. Gradually add the
rest of the stock, and the bay leaf
and thyme, stirring to ensure no
lumps form.
Add the milk and cream, using
a whisk to form a smooth base.
Add in all the seafood and the
cooked potato and bring to a
gentle simmer then remove from
the heat.
Serve garnished with parsley.
Fish cakes
Serves 4
Ingredients
400g Agria potatoes, peeled and
quartered
2 Tbsp olive oil
Finely grated zest and juice of 1
lemon
2 thyme sprigs
½ lemon, sliced
300g fish (I use a combination
of salmon and white)
300g smoked fish
Handful of flat leaf parsley,
chopped
½ cup plain flour
2 medium eggs, lightly beaten
1½ cups of panko crumbs
¼ cup canola oil
Anchovy dressing
2 Tbsp capers
2 small shallots, peeled and
finely chopped
Zest of a lemon
Bunch flat leaf parsley leaves,
chopped
1 small tin of anchovies,
chopped (about 6)
½ cup of good quality extra
virgin olive oil
Directions
Put the potatoes in a pot of
well-salted water to cover and
bring to the boil.
Cook for 10-15 minutes until
tender when pierced with a knife.
Drain well and mash. Mix in the
first measure of olive oil, zest and
juice. Season to taste, cool.
Add thyme, lemon slices and
all the fish to a wide pan of
slowly simmering salted water
and gently poach for a few
minutes until cooked. Transfer
to a plate lined with a paper
towel to cool down.
Flake the fish and add with the
parsley to the mashed potatoes,
gently mixing with your hands.
Taste and adjust seasoning.
Divide mixture into four
rounded patties.
Season the flour with salt and
pepper, coat the patties with the
flour then dip into the egg and
finally into the panko crumbs,
turning to evenly coat all over.
Chill in fridge to set
(minimum ½ hour).
To cook, heat the oven to
180 deg C. Heat a thin layer of
canola oil in a wide ovenproof
frying pan. Fry the fish cakes
for 2-3 minutes until golden
brown, then flip over and fry
for a further 1-2 minutes. Finish
cooking in oven for 5-7 minutes.
To make the dressing, gently
warm the ingredients in a small
pot for 3-4 minutes. Spoon a
dollop on each warm plate and
place the fish on top, with a
further spoonful on top. Serve
with steamed greens. – ODT
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