We’re a long way from the sea, but luckily, we know a couple of good fishermen who frequent the waters around Stewart Island. We trade lamb or Swifty beer for fresh fish and the occasional cray, and when we do, this chowder is on the menu.  

It’s one of Carlos’ most requested dishes: rich and creamy, loaded with mussels, prawns, chunks of fresh fish (and cray if we’re lucky enough). Simple, soul-warming, and perfect for colder weather, it brings a little taste of the coast to our alpine table.   

Serves 4–6  

Prep time: 20 minutes  

Cook time: 30 minutes  

Ingredients  

• 1kg fresh mussels in their shells, scrubbed and cleaned pinch of saffron threads  
• 1 large leek, chopped  
• 3–4 cloves garlic, chopped  
• 1⁄2 teaspoon smoked paprika  
• 50g butter, cubed  
• 2 tablespoons plain flour  
• 4 medium potatoes, peeled, diced  
• 200–250g raw prawns, shelled  
• 450g fresh white fish fillets and/or crayfish meat, cut into chunks  
• Juice of 1⁄2 lemon  
• A handful of finely chopped parsley and/or dill  
• 1⁄2 cup sour cream or crème fraîche, to serve  

Method  

1. Place the mussels in a large pot and add enough cold water to just cover them. Add a lid and bring to a gentle simmer over medium heat. Cook for 4–5 minutes until the mussel shells open. Discard any that remain closed.  
2. Using tongs, transfer the mussels to a bowl. Strain the mussel stock through a fine sieve into a large bowl or pot. Stir in the saffron threads and let them infuse while you continue with the recipe.  
3. Return the pot to the stove and heat a drizzle of olive oil over medium heat. Add the chopped leek and garlic, and cook for 3–4 minutes until softened. Stir in the smoked paprika and cook for 30 seconds.  
4. Add the butter and once melted, stir in the flour and cook for 1 minute, stirring constantly to form a roux. Gradually add 1–2 ladles of the saffron-infused mussel stock while stirring to create a smooth base.   
5. Add about 1.25 litres (5 cups) of stock and the potatoes. Simmer for 10–15 minutes, or until the potatoes are tender. Add more stock if needed and stir occasionally to prevent the chowder from sticking to the bottom of the pot.   
6. Meanwhile, remove the mussel meat from the shells and roughly chop. Chop the prawns if large. Add the chopped mussels, prawns, fish and lemon juice. Stir gently and cook for 3–5 minutes, or until the seafood is just cooked through.   
7. Season to taste with salt and freshly ground black pepper, and more lemon if needed. Stir through the fresh herbs. Serve with a generous dollop of sour cream or crème fraîche. 

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