There’s no need to leave the safety of our kitchens to take a walk on the wild side any longer, thanks to Angelo Georgalli! One of New Zealand’s wildest chefs is back in the game with a new book devoted to recipes featuring the finest natural ingredients our country offers.
Because food and family go together like ham and cheese, Angelo (author of acclaimed cookbook The Game Chef) draws on influences from his Italian mother and Cypriot father for his latest creation. Thanks to Angelo, our readers can take a taste of wild ways to come with this fishy favourite:
Prep time: 20 min. Cook time: 45 min
It’s chunky, filling, healthy, scrumptious and so good you’ll want it every night! If you’re a seafood fan, this will be the best darn chowder you’ve ever tasted! An oldie, a goodie, and definitely yummy!
200g butter – chopped
2 shallots – chopped
4 cloves garlic – peeled and chopped
180g baby carrots – chopped
1/2 red capsicum/pepper – sliced lengthways and then angle-sliced
1/2 yellow capsicum/pepper – sliced lengthways and then angle-sliced
200g short celery sticks – chopped
800g potatoes – peeled and diced
250g firm fish (we used hapuka) – chopped into chunks
10 mussels – cleaned and debearded
300g scallops – fresh or frozen
250g prawns – fresh or frozen
1L fish stock
1L warm water
1 tsp turmeric
Zest and juice of 1 lemon
400ml can coconut milk
3 Tbsp arrowroot
Salt and pepper
Parsley – to garnish
Heat a large pan over a medium-high heat. Add butter to pan with shallots and garlic. Take a moment to smell that amazing aroma!
Add carrots, capsicums, celery and potatoes to the pan. Sauté everything until softened. Add fish, mussels (shells and all), scallops and prawns to the pan. Add fish stock and warm water. Add turmeric. Add lemon zest and juice and stir well.
Bring the mixture to a boil then reduce heat to medium and simmer for 30 minutes. Add half the coconut milk. Pour the other half into a bowl and add the arrowroot. Whisk until smooth then add to the chowder. Stir chowder until thick.
Add salt and pepper to taste and garnish with parsley.