Fry onions and garlic in butter until soft.
Add curry powder and wine. Cook off.
Add celery, carrots and half of the parsley, cook for 5 mins.
Add in stock with 2 cups of water. Add kumera and potatoes, cook until tender.
Add cream and defrosted frozen seafood. Cook for 5-7 mins. With 1 minute to go add in cooked mussels, salmon and remaining parsley.
Serve with warm crispy garlic ciabatta buns.
- Add more liquid depending how much you want to make or add different veggies if you wish.
- For a thick soup add a tbs of standard flour fried in with the butter, or corn flour mixed with water and added in with the cream.