New Zealand Seafood Recipes
SCALLOP & FISH SOUP
Ingredients
Preferred measurement of units
100g3½ oz medium to firm textured, skinless, boneless fish fillets
6-8 scallops, sliced
2 Tbsp butter
100g3½Oz mushrooms, sliced
1 onion, finely sliced
2 cloves garlic, crushed
2 Tbsp flour
¼ cup dry white wine
600ml milk
2 Tbsp cream or top milk
Salt & pepper to taste
Method
Cut fish into 2cm cubes.
Melt butter in a saucepan. Add mushrooms, onion & garlic & cook until tender.
Add diced fish & cook 3-4 minutes.
Stir in flour & wine, mixed to a smooth paste.
Gradually stir in milk & simmer gently for 5 minutes.
Add scallops & simmer 1 minute.
Stir in cream & season to taste. Reheat without boiling.
Serve sprinkled with chopped parsley.
Scallop
Omega 3: Good Omega-3
Color when cooked:
- Cream with orange roe
Flesh:
- Medium
- Shellfish
Cooking Methods:
- Bake
- BBQ
- Marinate
- Smoke
- Soup/chowder
- Fry
Bluenose
Omega 3: Good Omega-3
Color when cooked:
- White
Flesh:
- Medium
- Thick flakes
Cooking Methods:
- Bake
- BBQ
- Marinate
- Microwave
- Poach
- Soup/chowder
- Fry
Monkfish
Omega 3: Good Omega-3
Color when cooked:
- Pearly White
Flesh:
- Firm
- Holds shape when cooked
Cooking Methods:
- Bake
- BBQ
- Poach
- Steam
- Soup/chowder
- Fry