300g smoked haddock
300g barramundi fillets
200g mussel meat
1 head fennel bulb, chopped
4 stalks of celery, chopped
2 white onions, chopped
350mL white wine
300mL cooking cream
400mL seafood stock
80g dill, chopped
Cube all seafood and place in a tray with bake proof paper. Bake at 165 C for 8 minutes. Remove from tray and let cool.
Heat a stock pot with olive oil and add chopped fennel, celery, onions and carrots. Cook until tender.
Deglaze with white wine and let simmer for 4 minutes.
Add cream and seafood stock and simmer for 18 minutes
Mix cornflour with a little water until a light paste is formed and add to stock.
To finish, add seafood and chopped dill. Season with salt and cracked pepper.
Recipe provided by Vines Restaurant at Hollydene Estate