SMOKY CHOWDER W/ BROWN BUTTER, BLUE COD, PAUA & SAGE

Here’s a really special dish perfect for Father’s Day. It’s chowder but not like you’ve ever tasted. Smoked paprika and sweet kumara pair perfectly with buttery blue cod and salty paua in this delicious interpretation of a classic

Prep time: 20 minutes

Cook time: 20 minutes

Serves: 4

6 tbsp butter (for both chowder and cod)

3 slices streaky bacon, diced

1 leek, thinly sliced

1 onion, thinly sliced

Large bunch sage

1 tsp salt

2 tsp smoked paprika

¼  cup plain flour, plus 2 tbsp (for cod)

½ cup white wine

3 cups fish or chicken stock

1 large kumara, peeled and cubed into 2cm pieces

1 cup whole milk

1 cup cream

 

2 x pieces Chatham Island Blue Cod, thawed and cut in half

2 tbsp olive oil

200g Chatham Island Blue Paua Mince, thawed

 

Chowder

1. Heat 3 tsp butter and sizzle the bacon for 3-4 mins until it starts to brown. 
2. Stir in the leek, onion, and half the sage (chopped). Cook gently for 8-10 mins until soft and golden
3. Add salt and paprika and cook for another minute
4. Scatter and stir through the flour then cook for 2 mins more 
5. Stir through the wine then gradually stir in the stock
6. Add the kumara, bring everything to a simmer and leave to bubble away gently until the kumara is tender – about 15 mins

Blue Cod and Paua

1. Meanwhile coat the blue cod in flour and season with salt and pepper 
2. Heat olive oil in a heavy based pan. Add the blue cod and let sizzle on one side until golden for 2-3 minutes
3. Carefully flip the fillets and add remaining 3 tbsp butter and sage (whole leaves). Cook another 2 minutes or so basting throughout 
4. Place blue cod on a plate and flash fry paua in the same pan for 1 minute, breaking up with a spoon as you go
5. Remove both sage and paua with a slotted spoon and reserve the brown butter while you finish off the chowder

Chowder

1. Reduce the chowder heat to medium low and whisk in the milk and cream. Warm through (do not boil)
2. Remove from the heat. Check seasoning and ladle into bowls, topping with blue cod, fried sage and paua. Drizzle with extra brown butter, herbs, a squeeze of lemon if you wish and loads of crusty bread.