We've been getting plenty of hapuku and bluenose lately and a great way to make the most of the heads which plenty of meat still in them, is making a stock and chowder. Here's my take on seafood chowder....
1. HAPUKU STOCK
Head and frame of one Hapuku, rinsed of any blood in fresh water.
Cut frame down at knuckles to fit in large pot
Add:
-Celery stalk and leaves
-Large onion roughly cut
-large carrot roughly cut
-garlic
-ginger
-tbsp red curry paste
-lemongrass
-bay leaf
-Rosemary sprigs
-handful of mint
Heat on high until the head breaks down then add 1 lemon cut into quarters and simmer for 1hr.
Sieve and cool
2.CHOWDER
-Sweat 1 onion and 1 leeks finely sliced in 50g butter and garlic
-Add 1 cup of stock and splash of white wine and reduce
-Add another cup of stock and reduce
-Blitz into liquid
-Add 2 more cups of stock
-Add cup of sweet corn
-Add half cup parsley
-Simmer then add cream and flaked smoked bluenose and diced fresh hapuku
