This version of bouillabaisse, a Provençal fish stew, literally blends French and Māori traditional cuisines. It was devised by chef Rex Morgan, of Wellington’s Citron restaurant. Here is the recipe for one portion:

1 steamed split crayfish
3 steamed tuatua (shellfish)
2 freshwater prawn tails
40 g hapuka (groper)
40 g salmon, coated with ground karengo/seaweed
2 slices roasted fennel
3 slices steamed Māori potato
150 ml fish stock, infused with saffron, coriander and basil
1 Tbsp kina aioli (kina/sea urchin roe blended with garlic mayonnaise)

Put all except aioli in a small pot, bring to a simmer for 2 minutes to cook the hapuka and salmon. Place in a serving bowl, garnish with aioli and seaweed straws.