Don Hancey’s crazy water peel mullet

This is Don Hancey’s version of the simple fishermen’s classic where fish or seafood is poached in “crazy water”, so-called because the colour of the poaching liquid reminded them of peasants’ homemade wine.

 Serves 4 as an entree

Cooking tip: Surprise addition as garnish is some smoked Mandurah mullet. 



60ml (¼ cup) WA extra-virgin olive oil, plus extra for drizzling
6 garlic cloves, thinly sliced
1 tsp dried or fresh chilli flakes
100gm Bee Lane cold smoked tomato
18 cherry tomatoes on the vine (about 3 trusses)
Good splash of WA peel estate white wine
Good splash of water
8 Mandurah Peel MSC certified mullet fillets
300gm WA mussels
1 cup (loosely packed) flat-leaf parsley, coarsely torn



  1. Heat oil in a large frying pan over medium heat. Add garlic and fry until starting to soften (1-2 minutes).
  2. Add chilli, stir to combine, add tomatoes, wine and water.
  3. Bring to simmer season to taste and add fish.
  4. Cover and simmer until just cooked through (approx 5 – 7 minutes).
  5. Add mussels stir to combine, cover and cook until mussels open (2-3 minutes).
  6. Drizzle with extra olive oil, scatter with parsley and serve hot with bread for dipping.


Serve with Pinjarra Hotbread Bakery baguettes.


About the Chef

Don Hancey’s renowned reputation comes from his successful career owning WA’s best regional kitchens. He has been awarded the title of WA’s Food Ambassador due to his ongoing support to WA local food producers.

You May Also Like