Seafood Recipes

Nothing beats a freshly cooked mussel fritter served with pickled onions and mayonnaise. Serves:  4.  Chef:  Paulie Hooton 4 eggs 1 cup flour, sifted 1 tsp baking powder 3 tbsp milk Salt and pepper 150gm smoked bacon 400gm mussel meat, from steamed mussels ½ cup shallots, diced ½ cup Italian parsley, chopped 1 lemon, zest […]

Traditional Mediterranean flavours work well with the roast potatoes adding texture and balance. Serves:  4.  Chef:  Paulie Hooton Ingredients 600gm red snapper fillets, skinned and boned 300gm baby agria potatoes 1 onion, chopped 2 cloves garlic, peeled and chopped 1 sprig rosemary, a few leaves chopped and rest for garnish 2 tomatoes, diced ½ cup […]

Today we used Hapuku steak for this recipe but you can use any fresh fish you (or your fishmonger) have. Chef:  Paulie Hooton.  Serves:  4. 600gm market fish fillet steak, 150gm each 350gm gourmet baby potatoes 350gm fresh chorizo sausage (good quality from your butcher) 150ml Lupi Extra Virgin Olive oil 100gm butter, unsalted 2 […]

Our recent ‘Best of the Pacific Rim’ cooking class brought fresh and subtle flavours drawing inspiration from a blend of Europe, Asia and the Pacific Islands. Chef:  Paulie Hooton.  Serves:  4. 600gm market fresh fish, skin on, bone out 400gm artichokes, peeled 200ml vegetable stock 100ml water 150gm butter 300gm wild mushrooms (shiitake, Swiss brown) […]

A light and refreshing smoked fish recipe with the bite of lemon and caperberry. Serves:  4.  Chef:  Paulie Hooton   500gm freshly smoked fish 300gm Agria potato, cut into quarters Lupi Extra Virgin Olive Oil Salad: 1 tomato, cut into quarters ½ cup caper berry ½ cup gherkins, sliced ½ avocado, sliced ½ witlof ¼ […]

  Use your favourite smoked fish with a pasta of your choice matched with fresh vegetables and herbs. Serves:  4.  Chef:  Paulie Hooton   450gm hot smoked fish fillet, flaky eg: salmon, trevally or warehou 500gm linguine (or other pasta) Lupi Extra Virgin Olive oil ½ medium red onion, sliced ½ cup cherry tomatoes, halved […]

Kahawai is a perfect match for the bold flavours in a curry. Serves: 4.  Chef:  Paulie Hooton 500gm kahawai fillets, cubed 2 tbsp Lupi Extra Virgin olive oil 1 tsp yellow mustard seed 1 tsp fennel seeds 2 tsp coriander seeds 1 tsp cumin seeds 1 large onion, finely chopped 1 tbsp crushed ginger 1 […]

A recent Pacific Rim cooking class showcased this monkfish curry (you can use any firm fleshed fish) perfect for the cooler months. Serves:  4.  Chef:  Paulie Hooton 400gm skinned & boned monkfish, cut into small even cubes 200gm raw prawn cutlets, deveined 1 tbsp good quality vegetable oil 2 shallots, peeled & finely chopped Thumb-sized […]

All the flavours you love about Vietnamese cuisine are brought together in this seafood soup. Serves:  4.  Chef:  Paulie Hooton 8 cups chicken stock 1 cup water 1 lemongrass stalk, crushed 3 cloves garlic, crushed 3 whole star anise 3 inch piece of ginger, crushed 1 birds eye chilli, seeded and chopped 2 tsp sugar […]

A classic chowder brimming with seafood. Any combination of New Zealand shellfish and fish that you have available will work. Serves:  4.  Chef:  John Campbell.  Photo:  Sean Shadbolt (The Complete NZ Seafood Cookbook) 20gm butter 100gm bacon, diced 100gm onion, diced 2 cloves garlic, chopped 100gm celery, diced 100ml white wine 1 litre chicken or […]