Recipe by: Fast Ed
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.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.8 g|
|Total carbohydrates||39.0 g|
|- Sugars||5.8 g|
|Dietary fibre||4.6 g|