‘Celebrate Matariki with Kaimoana from the Seas’

Ingredients: 
2 Tbsp butter
1 Tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 medium potatoes, peeled & diced
1 carrot, diced
1 celery stalk, chopped
1 bay leaf
1/2 cup dry white wine or seafood stock
2 cups seafood or fish stock
1 cup cream 
500g mixed seafood (mussels, shrimp, cockles – cleaned & prepared (You can choose your seafood)
Salt and pepper, to taste
Fresh parsley or chives, chopped, garnish
Lemons, garnish
METHOD: 
In a large pot, heat butter and olive oil over medium heat. Add onion and cook until translucent, about 5 mins. Stir in garlic and cook for another min.
Add diced potatoes, carrot, and celery. Stir to coat, then add the bay leaf.
Pour in white wine and let it reduce slightly (2–3 mins). Add seafood stock and bring to a boil. Reduce heat and simmer for 15–20 mins, or until potatoes are tender.
Add mussels and cockles first. Cover and cook for 3–5 mins until they open. Then add shrimp and cook for another 2–3 mins until pink and cooked through. Discard any shellfish that don’t open.
Stir in cream and heat gently (do not boil). Season with salt and pepper to taste.
Garnish with fresh herbs, lemon and serve with rewena bread or fried bread.