Puha & Mussel Broth Recipe. A delicious dish packed full of flavour.
500g fresh white fish heads and bones
1 carrot, chopped
2 celery stalks
1 onion, peeled
1 bunch parsley stalks, bay leaves and other herbs
250ml white wine
500g puha leaves
2 tbsp rice bran oil
1⁄2 onion, finely chopped
1 fennel bulb, finely diced, save fronds for serving
1 red chilli, finely chopped
2 garlic cloves, finely chopped
5cm piece root ginger, peeled and finely grated
To make fish stock, place fish heads and bones in a saucepan with carrot, celery, onion and herbs. Bring to the boil with 1 litre water and simmer for no more than 25 minutes. Strain through a cloth, and set aside.
Scrub the mussels and remove any barnacles and beards. Heat a large pot with wine and one cup of water. Cook the mussels in batches until they open.
Remove mussels from pot and when you are removing the meat from the shells, leave about a third in the shell. Strain the liquid and reserve.
Wash the puha in plenty of cold water, rubbing leaves together, to remove prickles, and to slightly crush leaves.
Leave to soak in cold water. Heat the oil. Add the onion, fennel, chilli, garlic and ginger and cook for 4 minutes, until tender.
Add the mussel liquid and two cups fish stock and bring back to just boiling.
Divide the puha leaves between four serving bowls. Top with mussels in and out of their shells, and ladle the broth over the top. Garnish with fennel fronds and serve.
TIP Extra fish stock can be frozen for later use. Freeze when it has been freshly made in ice cube trays and defrost as needed.