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Fisherman’s hotpot with white wine, tarragon and garlic

Dive in!
Andre Martin
4
10M
15M
25M

All the best flavours of the Bellarine Peninsula in one pot: fresh fish and mussels, garden-fresh vegetables and a generous splash of wine. 

Ingredients

Method

1.

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.

2.

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.

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