Ingredients
- 2 tbs butter
- 1 onion, chopped
- 3-4 cloves of garlic, minced
- 1/4 C white wine (if have)
- 2-3 tbs curry powder
- 2 stock - chicken or seafood (cube or liquid)
- 1 carrot, chopped
- 2 stalks of celery, chopped
- 1 kumara, cubed
- 1 potato, cubed
- 500g-1kg shelled mussels, pre-steamed and cut in half
- 500g pack frozen squid
- 500g pack prawns or frozen marina mix, thawed
- 1-2 salmon fillets, pre-fried (and added at the end as it’s delicate)
- 500ml or under of cream (depending on how creamy you want it)
- Fresh Parsley
- Salt and pepper to taste
- To serve: 2 Crispy garlic ciabatta buns
Directions
Fry onions and garlic in butter until soft.
Add in stock with 2 cups of water. Add kumera and potatoes, cook until tender.
Add cream and defrosted frozen seafood. Cook for 5-7 mins. With 1 minute to go add in cooked mussels, salmon and remaining parsley.
Serve with warm crispy garlic ciabatta buns.
Notes:
- Add more liquid depending how much you want to make or add different veggies if you wish.
- For a thick soup add a tbs of standard flour fried in with the butter, or corn flour mixed with water and added in with the cream.