This recipe was prepared for the 2021 Chatham Island Festival by top Auckland chef, Tom Hishon — co-founder of the celebrated ‘kingi’ seafood restaurant.

INGREDIENTS

1kg Pure Paua Mince

50g Carrot, brunoise

50g Celery, brunoise

50g Onion, brunoise

5g Garlic, minced

20g Sunflower oil

20ml Red Wine

50g Unsalted butter

5g Fennel seed powder

5g Whole black peppercorn powder

200ml Fish stock

1 Packet of Spaghetti

METHOD

1. In a suitable pot, add the oil and butter and melt.
2. Add the veg and garlic and sweat off slowly.
3. Now add the red wine and reduce by half.
4. Add the paua. Mix well like a traditional Bolognese.
5. Add the spices and mix for a minute.
6. Finish off with the fish stock and simmer for a couple of hours.
7. Keep adding more stock as required. Check seasoning.
8. Cook Spaghetti as per instructions.
9. Dish up and enjoy

This recipe was created using our award-winning Chatham Island Pure Paua Mince...