Recipe by MasterChef New Zealand
4 tbsp Lupi Olive oil
2 brown onions, peeled, brunoise
6 cloves garlic, peeled, crushed
1 fennel bulb, brunoise
2 tins whole peeled tomatoes, drained, seeds removed
2 tbsp fennel seeds, toasted
1 handful thyme, leaves picked
3 bay leaves
2 oranges, zested
2 litres Campbells Real Stock Fish
20 strands saffron
500g mussels, debearded, shells cleaned
200g pipis, shells cleaned
2 small crayfish, heads removed, halved, cleaned, chopped into 4cm pieces
3 small whole mud crabs, cut into quarters
300g prawns, shells removed, deveined
500g hapuka, skin on, scales removed, bones removed, cut into 4cm pieces
500g John Dory, skin on, bones removed, cut into 4cm pieces
1. Heat the Lupi Olive oil in a large saucepan over medium heat
and add the onion, garlic and fennel bulb. Cook gently for about 10
minutes until the vegetables are soft but not coloured.
2. Stir in the tomatoes, fennel seeds, thyme, bay leaves, orange zest, Campbells Real Stock Fish stock and saffron. Bring to the boil and simmer gently, uncovered, for 30-40 minutes, skimming the surface occasionally.
3. Once the broth has simmered for 30-40 minutes, add the mussels and pipis, 2 minutes later add the crayfish and the crab. Bring back to a simmer for three minutes. Add the prawns, hapuka and John Dory and bring back to simmer for a further two minutes until the seafood is just cooked through and the mussels and pipis are open. Season to taste with salt and pepper.
4. Use a slotted spoon to transfer the seafood to bowls and then ladle over the broth. Serve with crusty bread.