Fish head chowder

Method

1. Boil the fish heads and frames in the water until the flesh is cooked – around 8 minutes for frames and 15-20 minutes for heads – so if you have a mix cook them separately.
2. Remove from the pot and strain the liquid – you’ll use this as the stock to make the soup from. Once the meat is cool enough to handle, pick the flesh from the bones and put to one side making sure no scales end up in the mix.
3. Sauté the onions, garlic and ginger in the oil till slightly caramelised.
4. Add the carrot and celery and cook a few minutes to soften the veggies Add the rice and kawakawa and cook a few minutes, stirring as it warms up.
5. Add 2 litres of the reserved fish stock and the coconut milk and bring to the boil Cook until the rice is almost fully cooked, then add the silverbeet and cook another few minutes.
6. Taste the soup and adjust as needed – adding salt, freshly ground black pepper or lemon juice to taste.
7. Ladle the soup into your warmed bowls, scatter on the fish flesh and then the cucumber.