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1 tbsp oil

1 stalk celery, sliced thinly

1 chopped onion

1 fillet Terekihi, cut into bite-sized pieces

3 bay leaves

Handful chopped thyme

2 1/2 pints fish stock

300ml tin tomato puree

4 - 5 habanera pepper, left whole or cut in half, remove seeds for less heat

500g raw peeled prawns

Salt and black pepper to taste
Heat oil in a skillet and add celery and onion, sauté until tender. Add the garlic, thyme and bay. Pour in the fish stock, tomato puree and peppers - bring to the boil and lower to a simmer. Add fish and cook for twenty minutes before adding the prawns and the seasoning. Cook another 2 minutes, serve immediately in bowls with crusty garlic bread.

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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email:     Open 7 days 8:30am-5pm