Pacific Seafood Soup

Name: Pacific Seafood Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 600 grams thick porae fillets, diced in 3cm pieces.; 18 mussels, scrubbed and beards removed.; 250 grams whole green prawns.; 300 grams squid tubes, sliced.; 1 onion, peeled and sliced.; 2 teaspoons minced fresh garlic.; ½ tablespoon olive oil.; 1 red pepper, deseeded and sliced.; 1 yellow pepper, deseeded and sliced.; ½ cup tomato paste.; 400-gram can tomatoes in juice.; 1½ cups fish stock.; 3-4 cups dry white wine.; ½ teaspoon saffron threads.; 1 bouquet garni.

SpotX Wild Foods Recipe from Beryl James
Prep:10 minutes Cook:25 minutes Difficulty:3

Ingrediants:

600 grams thick porae fillets, diced in 3cm pieces.
18 mussels, scrubbed and beards removed.
250 grams whole green prawns.
300 grams squid tubes, sliced.
1 onion, peeled and sliced.
2 teaspoons minced fresh garlic.
½ tablespoon olive oil.
1 red pepper, deseeded and sliced.
1 yellow pepper, deseeded and sliced.
½ cup tomato paste.
400-gram can tomatoes in juice.
1½ cups fish stock.
3-4 cups dry white wine.
½ teaspoon saffron threads.
1 bouquet garni.

Directions:

Use a large heavy-based saucepan.
Gently pan fry the onion and garlic in the oil until soft but not brown.
Add peppers and cook until tender.
Increase the heat; add tomato paste.
Stir continuously over a moderate heat for 2-3 minutes.
Cook until the paste darkens.
Stir in tomatoes and juice, fish stock, wine, saffron and bouquet garni.
Simmer gently for 10 minutes.
Add squid and fish to the sauce; put prawns and mussels on top.
Cover with a tight-fitting lid and allow to cook for 5-6 minutes.
Ready when the mussels have opened and the fish and squid are tender.
Season with salt and pepper, discard the bouquet garni.
Serve in bowls, garnished with Italian parsley.

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Porae
Porae While porae are not the most sought-after fish, they have a white, moist flesh that has good Omega 3 levels and is suited to most cooking methods. They are closely related to tarakihi and moki.
Porae like the warmer climes and are generally found from the Bay of Plenty northwards. They are more prolific on the east coast than the west. Porae feed along weed lines and over foul ground close to sandy bottoms, where they forage for food down to 60 metres or so.
Their main diet is crabs and other invertebrates. They are an inquisitive fish. A common practice among spear fishers is to grab a handful of sand off the bottom before heading for the surface for another breath. On diving back down again they will quite often encounter a porae fossicking in the scoop mark looking for its dinner.
For the sport fisher they are a worthy opponent: they grow to quite a good size and more than one angler, seeing them coming up on the end of their line, initially thinks he has caught a good snapper.
Porae are filleted in the same way you would a snapper, although the flesh is not quite as white or firm.