Name: Creamy kaimoana soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 2 tablespoon olive oil; 1 onion; 2 clove garlic; 3 potatoes; 1 litre fish (or chicken) stock; 150 millilitre cream; 2 cup assorted seafood (gurnard, salmon, mussels and prawns), chopped into 2-3cm pieces; chopped parsley to serve

Creamy kaimoana soup

This Kiwi-version of seafood chowder is packed with a delicious assortment of seafood including salmon, mussels and prawns. Creamy, delicious and surprisingly quick, this soup recipe is a winner

Serves 8

Prep

15M

Cook

30M

Total

45M

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Ingredients

2 tablespoon olive oil

1 onion

2 clove garlic

3 potatoes

1 litre fish (or chicken) stock

150 millilitre cream

2 cup assorted seafood (gurnard, salmon, mussels and prawns), chopped into 2-3cm pieces

chopped parsley to serve

Method

1.In a large saucepan, heat olive oil, then add onion and garlic, cooking until soft.

2.Peel potatoes and add to the saucepan along with fish stock. When potatoes are soft, pour mixture into a blender and purée until smooth.

3.Return mixture to the saucepan, then add cream and seafood. Heat until seafood is cooked through, then season to taste.

4.Serve soup in bowls topped with chopped parsley.

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Ingredients

Method

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