Blue cod and green-lipped mussels with black garlic cioppino

Feeds four to six people

400g blue cod

20 green-lipped mussels 100ml Yealands sauvignon blanc 4 shallots (finely diced)

1 fennel bulb (finely diced) 20g coriander seeds

1 tsp fennel seeds

1 pinch dried chilli

1 lemon

3 thyme stalks

1 bay leaf

3 garlic cloves (thinly sliced) 3 black garlic cloves (coarsely chopped)

10g parsley (picked leaves) 10g tarragon (picked leaves) 2 Tbsp chives (finely chopped) 1 pinch saffron threads 100m extra virgin olive oil 1 pinch of sea salt

1 pinch of 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.

● Recipe by Bradley Hornby from Marlborough’s award-winning restaurant Arbour