I love seafood chowder, and this is a super delicious take on the traditional recipe. I use cauliflower and coconut to make it creamy, so you are adding a hit of extra veg as well as making it dairy free.
There might seem like a long list of ingredients (mainly spices) and the method might seem a bit drawn out, but it is easier than you think and well worth it I promise!
1.5 kg fresh mussels, cleaned
350 g firm white fish such as terakihi, chopped into bite sized pieces
2 tablespoons olive oil
1 teaspoon whole cumin seeds
1 teaspoon whole brown mustard seeds
1 onion, finely chopped
4 cloves garlic, crushed
1 teaspoon ginger, finely grated
1/2 teaspoon turmeric
1 tablespoon sweet paprika
1/4 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon ground back pepper
1/2 cauliflower, chopped into chunks
1/4 cup coriander, chopped
1 can coconut cream (400 ml)
1/2 - 1 cup water
juice 1/2 lime
Clean the mussels using a scrubbing brush.
Place a large heavy bottomed saucepan with a lid, on a high heat.
Add the clean mussels and 1/4 cup water.
Cover with the lid and allow the mussels to cook and open.
When the mussels are cooked, turn off the heat and remove the mussels from the pot.
Reserve the cooking liquid by pouring it through a sieve into a small bowl.
Remove the mussels from their shells, checking and removing any crabs or beards.
Chop the cooked mussels up finely and place in a small bowl to one side.
Dry the saucepan and heat 2 tablespoons of olive oil, add the cumin and mustard seeds.
When they begin to pop (after a few seconds) add the onion.
Cook the onion for a minute or two then add the garlic and ginger.
Cook for a further minute and then add the remaining spices. (Turmeric, paprika, cayenne, salt and pepper.)
Then add the reserved cooking liquid from cooking the mussels back to the pot along with the cauliflower.
Cover and reduce the heat, simmer until the cauliflower is soft.
When the cauliflower is soft, turn off the heat and add the coconut cream.
Using a stick blender to blend until smooth.
If needed add 1/2 - 1 cup of water until you get a consistency of thick cream.
Turn the heat back on add add the fish, cook for a few minutes until opaque.
Finally add the chopped mussels and serve with a squeeze of lime and chopped coriander.