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Also known as blue eye trevalla and deep sea trevally, a dish that relies heavily on the fresh clams for that delicious taste of the sea.



  • 1.

    In a mortar and pestle, pound together the fennel seeds, salt and garlic to a rough paste.

  • 2.

    Heat a splash of olive oil in a deep fry pan and when hot, place the fish fillets in with a pinch of salt.

  • 3.

    Add the peas and the pounded spice mix and cook out for 2 minutes, stirring continuously.

  • 4.

    Add the white wine, chicken stock, clams and parsley leaves with a dash of olive oil, place a lid on the pan and braise until the clams pop open.

  • 5.

    By this time the fish should be just cooked and the peas will be soft.

  • 6.

    Carefully place the fish on a service plate and pour the broth over the top.

  • 7.

    This dish also works well with mussels and pippies.

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Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Pot Roasted Blue Eye with Clams.


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