BLUE COD & GREEN SHELL MUSSELS WITH BLACK GARLIC CIOPPINO
THE RESTAURANT - THE ARBOUR, MARLBOROUGH, SOUTH ISLAND, NEW ZEALAND
An award winning restaurant nestled amongst the many world class vineyards of the Marlborough district just outside of Blenheim.
Ardent foragers, their meals are quite literally a taste of the surroundings.
A menu highlight is the ‘Just Feed Me’ experience which international guests flock too and are frequently sold out well in advance.
A superb restaurant run by an energetic young couple Liz and Bradley.
THE CHEF - BRADLEY HORNBY
Bradley grew up on the West Coast of the South Island of NZ and has always had a keen interest in his surroundings, especially foraging for edible plants.
Having spent years with Liz working in 5 star Hotels and Resorts and restaurants around the world, they knew they would one day return to settle down in Marlborough, starting their award winning restaurant Arbour.
THE RECIPE: BLUE COD & GREEN SHELL MUSSELS WITH BLACK GARLIC CIOPPINO
(feeds 4 - 6 guests)
400 gm Blue Cod
20 Green shell mussels
100 ml Yealands Sauvignon Blanc
4 shallots (Finely diced)
1 fennel bulb (Finely diced)
20 gm coriander seeds
1 teaspoon fennel seeds
1 pinch dried chilli
3 thyme stalks
1 bay leaf
3 garlic cloves (Thinly sliced)
3 Garlic Noir cloves (Coarsely chopped)
10gm Parsley (Picked leaves)
10 gm Tarragon (Picked leaves)
2 tablespoons chives (Finely chopped)
1 pinch Saffron threads
100 ml extra virgin olive oil
2 gm sea salt
2 gm black pepper
Place a heavy bottomed pot over a medium heat and add the olive oil.
Once the olive oil is hot add the shallots, fennel, garlic, dried chilli, coriander and fennel seeds.
Stirring regularly cook for 2 minutes and add the thyme, bay leaf, saffron and mussels.
Add the Sauvignon Blanc and tomatoes.
Reduce liquid by half its volume over a high heat.
Next add the mussels. Cover the pot with a lid and cook for 5 minutes.
Once the mussels begin to open remove them from the pot and place to one side.
When all the mussels have opened, and have been removed from the pot gently add blue cod to the pot cook for 2 minutes.
Add the black garlic, lemon zest and juice. Taste and season with sea salt and pepper.
Place the mussels in a large serving dish and spoon the Cioppino over the top.
Finish with the fresh herbs and a little more olive oil.
Serve with sourdough.