Two years ago, when Sister Number Two and I were in Christchurch, this beautiful city was still in disrepair with crumbled ruins from the devastating 2011 earthquake that figuratively, shook this town and people to the core. We found it particularly shocking to clap eyes on the destruction of the iconic stone Cathedral that had once stood proudly in the main square of Christchurch. Many of this proud city’s beautiful and historic stone buildings were destroyed.
Which brings me to the slang word ‘munted’… Yes, you read it correctly. It’s most common meaning in New Zealand is ‘ruined or destroyed.’ A second definition of munted is to find oneself in a state of intoxication due to the effect of alcoholic beverages. I, of course (in case my children ever find this blog), have never been in that state. This word gained even greater popularity in Christchurch in the years following the earthquakes, and for good reason.
On our recent visit, with rebuilding well under way, we sensed a more optimistic vibe. Sister 4 happened upon a cool tea towel that we decided to purchase for Aunty L and Uncle R. It features a wonderful image of the cathedral in its former glory, along with the iconic slogan and graphic ‘Sure to Rise’. This slogan belongs to the New Zealand company Edmonds Bakeries and features on their baking powder tins.
I think the people of Christchurch should be proud of their resilient spirit and in their collective honour, I name this dish ‘Christchurch Will Rise Again Seafood Chowder.’It has a better ring than ‘Not Munted Seafood Chowder’ dontcha think?
Chowder is a seafood or vegetable soup, usually containing milk or cream. This seafood soup was ‘The Business.’ Light, sweet and delicate with a rich hit from the meaty fish and scallops. Our Uncle R loved it. If you don’t have these exact ingredients, be inventive, let yourself feel the chowder love. This soup was definitely not munted.
CHRISTCHURCH WILL RISE AGAIN SEAFOOD CHOWDER
WHAT YOU NEED
2 tbl oil Butter
3 tbl Oil
1 big leek, (finely diced)
1 big carrot (finely diced)
1/2 small onion, finely diced
1 clove garlic, crushed
3tbl plain flour (use gluten free flour if needed)
250 ml fish stock
2 tbl white wine
4 peeled and thinly sliced large potatoes
1 1 /2 cups milk
Big splash cream
400g terakihi cut into 3 cm chunks (use a firm white fleshed fish)
350g scallops, cut in half
250g green prawns, cut in half
Salt and pepper to taste
Parsley curly, old school from our uncles and aunties garden
HOW YOU DO IT
Melt the butter and oil in a large saucepan, add the onion, carrots, leeks and garlic and cook until they are translucent.
Add the flour and cook over medium heat for about two minutes, stirring continuously.
Add the fish stock, water, wine and potatoes and cook for 15-20 minutes until the potatoes and carrots are tender.
Add the milk and cream, bring to the boil then reduce immediately to a simmer.
Add fish, cook for two minutes then add the prawns and scallops and cook for a few more minutes, until the seafood is just cooked through. Taste, adjust the seasoning and add the parsley.
Serve with bread.
A Cheergerm, Sister 4 and Aunty L creation