Situated in the heart of Pohara is one of Golden Bay’s hidden gems, Ratanui Lodge - perfect for a relaxing and refreshing break away or for breakfast or dinner while you are in the bay. Lodge managers, Neil and Katrina share their popular soup recipe using fresh, local kaimoana.
For the soup base:
Serves 6
1 leek
1 onion
1 stalk celery
½ fennel bulb
2 cloves garlic
1 bay leaf
2 thyme stalks
2 parsley stalks
6 strands saffron
1 small red chili
1 tbsp capers
4 cups (1ltr) fish stock
2 cups tomatoes peeled, deseeded, and chopped
1 orange zest
Salt and pepper
Slice leek, onion, celery and fennel and sauté until clear.
Add crushed garlic, bay leaf and herb stalks, saffron, chili and capers and saute for 5mins
Add stock, tomatoes, and orange zest.
Turn down the heat and simmer until flavours come together.
Remove the bay leaf and stalks.
Salt and pepper to taste.
For the fish soup
Serves 2
600mls fish soup base
8 mussels
12 clams
250 grams diced white fish
White wine
Coriander
Place soup base in pot with white fish and bring to a simmer.
Steam the clams and mussels in white wine until open. Remove from shells and add to soup, together with the wine stock.
Serve topped with chopped coriander. Great with fresh bread, a lemon wedge and chili oil.
