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Hupa Kaimoana Recipe

Ingredients

How to make it

  • PREPARE THE STOCK
  • Place all the vegetables and herbs in 1 litre of water and slowly bring to the boil, simmer for 10 minutes. Add the wine and lemon slices leave the stock to cool place in a glass jar and store in refrigerator for 1 To 3 days
  • COUNTDOWN TO SERVICE
  • Using a potato peeler peel a cucumber, throw away the skin and continue to peel till the seeds are reached.
  • Strain the stock into a wide shallow pan and bring to a simmer, add the juice from the oysters return to a simmer
  • Add the oysters, prawns, and scallops and stir continuously for 1½ minutes add the mussels a good squeeze of lemon juice and salt to taste
  • Add the cucumber strips for 20 seconds
  • Add the crème fraiche and shake the pan to ‘melt in’
  • SERVICE
  • Pile some cucumber strips into the middle of warmed plates
  • Divide the seafood and arrange around the cucumber with the prawns featured
  • Bring the stock back to the boil and carefully ladle it into the bowls
  • Sprinkle some coriander over and a hint of olive oil drizzle

People Who Like This Dish 1
Reviews & Comments 2

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    " It was excellent "
    joe1155 ate it and said...
    Wow! Awesome!
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    this sounds so good.. love the spice combo as well as the shell fish...five forks and thank you for sharing..
    Was this review helpful? Yes Flag

The Cook

bigkiwi Wrexham, GB

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