- ½ kg assorted seafood.
- 16 fresh mussels.
- 2 C rice.
- 1 900 gm tin organic peeled tomatoes.
- 1 chopped onion.
- 1 grated carrot.
- 1 Tb Horopito infused avocado oil.
- Sprinkle of kawakawa powder.
- 4 Pikopiko (fiddleheads) salad shoots
- 1 tsp chopped garlic.
Place rice in pot. Add horopito infused avocado oil and mix thoroughly. Cover with water and cook for 1 hour. While rice is cooking sauté onion, garlic and carrot until tender. Add chopped organic tomato. Bring to boil and place on low element with lid on for 1 hour.
Once rice is cooked lightly sauté seafood in oil. Lightly mix seafood into salsa. Place the hot rice in a lightly oiled ramekin dish. Place the tomato and seafood in a soup bowl.
Lightly sauté Pikopiko shoots and cooked mussels in the shell. Finish with a light sprinkle of Kawakawa powder. NB. Horopito infused avocado oil can be purchased at some specialty shops or supermarkets.