In New Zealand's clean and sparkling waters there are many fish varieties. Some have a definite, easily recognisable flavour while others are very mild. To make the most of those available, and to save money, experiment using different varieties, recipes and cooking methods. When you buy shellfish, allow one or two items per serving, rather than buying by weight. To make this delicious fish mixture, microwave all the ingredients separately so that nothing overcooks. If you leave out the shellfish, don't expect the flavour to be the same.
|½ cup||White wine|
|2 cloves||Garlic, crushed|
|1 optional||Fresh herbs|
|8||Mussels, approx 400g|
|8||Cockles, approx 200g|
|8||Pipi, or use tuatua or clams, approx 200g|
|4||Raw prawns, approx 100g|
|500 g||Fish fillets|
|2 Tbsp||White wine|
|2 Tbsp||Cream, optional|
- Put the wine, garlic, bayleaf, peppercorns (and herbs or a pinch of saffron threads) in a large microwave casserole with a lid. Add the mussels, microwave at full power for about 2 minutes, or until the shells open. Lift the mussels on to a tray.
- In the same liquid, microwave the cockles, then the pipi, tuatua or clams until they open (1-2 minutes).
- Pierce the scallop roes. Microwave the scallops in the liquid for 2-3 minutes until opaque. Remove. Microwave the prawns until pink (1½-2 minutes).
- Strain the liquid into a measuring jug and make up to 1½ cups with water or a water-wine mixture.
- Melt the butter, add the flour and microwave for 30 seconds. Add the strained liquid and heat to boiling, about 2 minutes. Whisk until smooth.
- Taste and adjust seasonings, then add 2-3 tablespoons of cream if desired. Cut the fish into 2cm cubes and add. Microwave for about 4 minutes until opaque.
- Add the cooked shellfish, in or out of their shells. Reheat when required. Serve with a spoon and fork, crusty bread and a side salad.