6 lg. toheroas
1 diced onion
1 stick diced celery
1 c. toheroa liquor
1 bay leaf
2 pt. water or fish stock
1 c. milk
1 tbsp. butter
Pinch of nutmeg
1 tbsp. corn flour
Salt

Mince the toheroas and put aside with their liquor. Bring to the boil the liquor and stock and add the onion, celery, and bay leaf. Simmer for 15 minutes, then add butter and thicken with milk and corn flour. Add shellfish and salt to taste, and simmer for 5 minutes. Just before serving, add a pinch of nutmeg.