All the best flavours of the Bellarine Peninsula in one pot: fresh fish and mussels, garden-fresh vegetables and a generous splash of wine.
1⁄4 cup extra virgin olive oil
1 leek, diced
8 cloves garlic, chopped
2 medium potatoes, diced in 1cm cubes
1 carrot, finely diced
2 Tbsp plain flour
500ml high-quality chicken stock
700g mussels, cleaned, beards removed
400g boneless skinless fish fillets, diced (such as salmon)
2 medium cucumbers, peeled, deseeded, diced
2 cups white wine
Sea-salt flakes and freshly ground black pepper, to season
1 bunch tarragon, leaves picked
1⁄2 bunch dill
Crusty bread and crème fraîche, 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.