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Enjoy this seafood dish from Mecurio's Menu celebrity chef, Paul Mercurio.
In a pan large enough to hold all of the ingredients add some oil and then gently fry the leeks until softened.
Add the celery and fry till softened and then add the garlic and chilli and fry for several minutes.
Add the beer to the pan, bring to a boil and then add the shell fish in the order of what needs longer cooking time.
Add cockles first cover pan and bring the liquid back to the boil then add your next shell fish – Mussels cover bring back to the heat and cook for about 4 or 5 minutes or until once the mussels have opened then add in the scallops and the whelks cover and cook for a couple of minutes.
Now put in the chicken stock, diced tomato flesh, corn cut off the cob and salt and pepper.
Give it all a good stir and check for seasoning.
Bring the liquid back to the boil and add in the cream and chopped coriander.
Give it all a mix and again check seasoning and adjust if necessary.
Season the Moki fillet on both sides with salt and pepper and cook in a hot pan (or on the BBQ plate) with some olive oil until golden then flip and cook the other side.
Place the cooked Moki fillet on to a large shallow bowl or dish then pour the soup and all the seafood over it.
Garnish with the chopped chives.
Serve in the middle of the table and every one can help themselves to it and soak up the chowder with some fresh crusty sour dough.
Note: In Aus use Feral White, Hoegaarden Ale, Redback Original or Holgate White Ale in place of the Three Boys which can only be found in NZ.
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