All the best flavours of the Bellarine Peninsula in one pot: fresh fish and mussels, garden-fresh vegetables and a generous splash of white wine. Dive in!
¼ cup extra virgin olive oil
1 leek, diced
8 cloves garlic, chopped
2 medium potatoes, diced into 1cm cubes
1 carrot, finely diced
2 tbsp plain flour
500 ml high-quality chicken stock
700 g mussels, cleaned, beards removed
400 g boneless skinless salmon fillets or other skinless fish fillets, diced
2 medium cucumbers, peeled, deseeded, diced
2 cups white wine
Salt and pepper, to season
1 bunch fresh tarragon, leaves picked
½ bunch dill
crusty bread, to serve
creme fraiche, to serve
- Heat 1 Tbsp of the oil in a large saucepan over a medium heat. Add leek and garlic. Cook for 3 minutes or until just softened. Add potatoes, carrot and cook for 5 minutes. Stir in flour then stock. Boil rapidly until reduces and thickens. Set aside.
- Heat remaining oil in another large saucepan over a high heat. Fry mussels for 5 minutes. Add fish, cucumbers wine and simmer until mussels open. Season. Fold in herbs and leek mixture. Serve with bread and crème fraîche on the side.