Serves 6

500 grams firm white fish cut into 2 cm chunks
1 kilogram green lip mussels debearded
1 litre fish stock
3 shallots, finely chopped
1 leek, finely sliced
1 stalk celery, finely sliced
3 cloves garlic, finely chopped
300 grams potatoes, diced 1cm
2 tablespoons parsley, finely chopped
2 tablespoons cold pressed olive oil
Sea salt and freshly ground white pepper
100 grams butter
1/2 cup flour
1 standard glass (150 ml) of Tohu Sauvignon Blanc
Juice of 1 lemon
1/2 cup cream (optional)
Dash of Kaitaia Fire (or Tabasco)

Bring 1 1/2 cups of the fish stock to the boil. Add the mussels.When the shells open, remove from the heat and strain through a colander reserving the liquid. Allow the mussels to cool before removing the flesh. Chop roughly into chunks.

Set aside.

In a saucepan, add 2 tablespoons olive oil and a dash of sea salt. Sauté the shallots, leek, celery and garlic. Cook for 2 minutes. Add the potato, half of the parsley and the reserved mussel liquid. Simmer until the potatoes are just cooked. In another saucepan make a roux by melting the butter. Add the flour and stir with a wooden spoon until the butter is absorbed and the flour cooked. Stirring continuously, slowly add the Tohu Sauvignon Blanc and then the remaining 625mls of stock. When all of the stock has been added and the sauce is smooth, season to taste. Add the fish and cook for another minute or until the fish whitens. Add the mussel meat and the cooked vegetable stock mixture. Heat through. Stir in the lemon juice, cream and a dash of Kaitaia Fire.

To serve
Ladle into bowls and garnish with the remainder of the herbs and ground pepper.

Serve with heated bread or ciabatta and Tohu Sauvignon Blanc.