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Bouillabaisse-Style Fish Stew

Makes: 2 Servings

Cooking Time: 25 to 35 minutes

Bouillabaisse is an incredibly dynamic dish, with origins in Provence, France. The stew was made with leftover catch, usually rockfish, that fishermen were unable to sell. But any variety and number of fish were thrown in, alongside vegetables and Provençal herbs and spices. For our bouillabaisse, we’re using only the finest, freshest catch. But we’re sticking to tradition by using Herbes de Provence in our spice blend and serving the fish stew with toasted, garlicky baguettes.

 

Ingredients

 Bouillabaisse-Style Fish Stew with Fennel, Potatoes & Castelvetrano Olives ingredients
On the Cutting Board
  • 2 Cod Fillets
  • 1 Small Baguette
  • 1 15-Ounce Can Crushed Tomatoes
  • 3 Ounces Fingerling Potatoes
  • 3 Cloves Garlic
  • ½ Bunch Lacinato Kale
  • ½ Fennel Bulb With Fronds
  • 1 Red Onion
  • 1 Tangerine
  • ½ Ounce Castelvetrano Olives
  • 2 Teaspoons Bouillabaisse Spice Blend (Herbes De Provence, Dried Orange Peel, Ground Turmeric, Ground Bay Leaf & Cayenne Powder)

Instructions

Prepare the ingredients:

1Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Remove the fish from the refrigerator to bring to room temperature. Slice the baguette in half lengthwise. Cut the fingerling potatoes into thin rounds. Peel the garlic; thinly slice 2 of the cloves, leaving the remaining clove whole. Remove and discard the kale stems; roughly chop the leaves. Peel and thinly slice the onion. Pick off and reserved a few of the fennel fronds (the thread-like tops of the plant); thinly slice the stems. Remove and discard the core of the fennel bulb; thinly slice the bulb. Halve the tangerine; squeeze the juice into a small bowl. Using the flat side of your knife, smash the olives. Remove and discard the pits; roughly chop the olives.

Cook the potatoes & aromatics:

2Cook the potatoes & aromatics:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes, sliced garlic, fennel stems and bulb, onion andspice blend; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened.

Start the stew:

3Start the stew:

To the pan of potatoes and aromatics, add the crushed tomatoes, kale, tangerine juice, olives and 3 cups of water. Cook, stirring occasionally, 8 to 10 minutes, or until slightly reduced in volume.

Finish the stew:

4Finish the stew:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Using a spoon, create 2 wells in the stew; nestle a seasoned cod fillet into each. Cook 5 to 7 minutes, or until the cod fillets are opaque and cooked through. Turn off the heat. Using two forks, break the cod fillets into bite-sized pieces.

Make the garlic toast:

5Make the garlic toast:

While the cod fillets cook, place the sliced baguette halves on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until golden brown and warmed through. Remove from the oven. Rub the cut sides with the whole garlic clove. Discard the clove.

Plate your dish:

6Plate your dish:

Divide the fish stew between 2 dishes. Garnish the stew and garlic toast with the fennel fronds. Enjoy!

 

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TEAM MORAKI: MOVEMBER

Help out Team Morakei and donate to our upper lips this Movember.

Some are in desperate need, even our ladies are getting involved, so every donation helps!

Help us to help support this important cause!

Cheers, Orakei Management Ltd

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Fuel Pump Back in Action

Attention all marina users, the fuel pump is now back in action as of 23/10/2014.

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ATTENTION: ALL MARINA USERS

The fuel pump is currently closed until approximately midday on Friday 24th Oct, due to a leak being found. Parts have been ordered by Gull and they expect the repair to be completed by lunchtime Friday 24th Oct.

Gull apologises for any inconvenience caused.

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Fuel Dock Out of Action – Thurs 11th Sep 2014

ATTENTION: Marina User

On Thursday the 11TH SEPTEMBER 2014 the Orakei Marina Fuel Dock will be out of operation for general maintenance and improvements.

If you have any quires please contact the Marina Manager on 
09 280 1050 or 021 624 614.

 

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Insurance Changes

As marina users you should understand that when you have a vessel in the Marina you are required to have full cover insurance & that policy should include 5 million dollars Public Liability. The Trustees have re assessed the risk for certain areas in the marina & vessel sizes. To provide adequate cover & protection to those areas & vessels, it was decided that a Public Liability cover of 10 million dollars would be required for vessels over 18m in length.

This policy change will take place over a 12 month period (1 July 2014 – 30 June 2015) to give Boat Owners the opportunity to include this change when their boat insurance is renewed. The extra cover should only be a small increase to the premium, a well-known Insurance company provided estimate figures.
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Update Your Details

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Please make sure we have your up-to-date email and phone details.
Are your contact details up to date? Your Management Company can only contact you or your emergency contact info is correct! These recent storms are good example for when Management may need to contact you.
Info required
Personal – Land line
Personal – Mobile
Business or Secondary Phone Number
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Name
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Contractors, Insurance & Liability


Contractors working in a marina on a vessel or working on the marina are required to have ‘Ship Repairers’ or other suitable insurance. The general rule is that work on any boat over 8 meters needs to be covered by this special class of insurance. If you hire a contractor directly and they do not have the appropriate insurance cover YOU become liable. If you have any questions please speak to the Marina Managers.
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Winter Treats

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Cyclone Ita’s tail strikes NZ – A note to all Orakei Marina users

Flooding on Tamaki Drive.

Flooding has forced transport officials to close Tamaki Drive in east Auckland as gales and torrential rain batter the upper North Island.

The wild weather is being fuelled by ex-tropical cyclone Ita which has been pushing heavy rain across the North Island. (source: NZ herald)

Flooding on Tamaki Drive in Auckland

A catamaran smashes through the railings on Windsor Reserve on Devonport waterfront.


To all marina users

We have our whole team out now checking lines, fenders and covers and making sure that we all get through this ghastly day safely.

We have replaced some lines and checked all boats, and will continue to do so until the day settles down (as promised by the weather forecasters).

Have a safe and happy Easter weekend

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