25 May 2012 - 10:15 pm NZ time
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Chef: Jacob Brown as heard on Afternoons Friday 27 August 2010
Tags: fish, seafood, main course, snapper
(Serves 6)
Place a heavy saucepan onto a moderate heat and add butter, then onions, and saute for 1minute. Then add the sliced garlic. Cook one minute longer and then add fish stock. Bring this stock mixture to the boil, and then add clams and fennel and cook until clams open. Add peas and crayfish butter. Adjust seasoning. Add potato parisienne and picked chervil.
To serve: -Ladle the stock/potato/pea mixture into bowl plates and place cooked snapper fillet on top.
Place all ingredients into a heavy based saucepan and bring to a gentle simmer. Cook over a low heat for 1/2 an hour before removing from the heat. Leave to infuse for several hours before straining through a fine sieve or muslin.

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