butter 50 grams
leek 1, finely chopped (white part only)
garlic 3 cloves, finely chopped
plain flour 2 level tablespoons
milk 21⁄2 cups
fish or chicken stock 21⁄2 cups
cream 1⁄2 cup
handful shellfish in shells (eg mussels or clams)
scrubbed and cleaned – optional
raw fish eg monkfish, snapper, tarakihi, hapuku 250 grams, cut into 3-4cm chunks
raw prawns (and/or scallops) 250 grams smoked fish or salmon 200 grams, flaked lemon 1⁄2, juice
finely chopped parsley 1⁄4 cup
chives, to serve 1⁄4 cup, chopped
Cook leek and garlic with a good pinch of salt for a few minutes or until soft. Stir in the flour and cook for about 1 minute. Stir in about 1⁄2 cup of the milk, stirring continuously to avoid lumps forming. Stir in the rest of the
milk, then the stock and cream. Simmer for about 10 minutes, stirring often, until slightly thickened.
Add seafood and continue to simmer for a few minutes or until seafood is just cooked through. Season to taste with salt, pepper and lemon juice. Stir in parsley.