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Seafood Hot Pot

  Cod fillets 1 Pound, skinned and cut into cubes (450 g)
  Dry white wine 1⁄4 Pint (150 ml)
  Water 1⁄2 Pint (300 ml)
  Small onion 1 , peeled and chopped
  Bay leaves 2
  Parsley sprigs 1
  Tomato puree 15 Milliliter (1 tablespoon)
  Peeled prawns 4 Ounce (100 g)
  Peeled shrimps 4 Ounce (100 g)
  Canned mussels in brine 4 Ounce, drained (100 g, 1 jar)
  Lemon 1⁄2 , juiced
  Salt To Taste
  Freshly ground black pepper To Taste
  Fresh white breadcrumbs 45 Milliliter (3 tablespoons)
  Butter 1⁄2 Ounce (15 g)

1.Take a pan, add cod, wine, water, onion, bay leaves and parsley to it.
2.Let the ingredients cook for 10 minutes on low flame so that the fish gets soft.
3.Once tender, take the fishout using a slotted spoon.
4.Remove the bay leaves and parsley.
5.Add tomato puree to the fish liquor.
6.Stir in shell fish, lemon juice, salt and pepper.
7.Add the fish to the pan.
8.Take an ovenproof dish or foil container and pour the mixture in it.
9.Add a sprinkling of breadcrumbs and put a dash of butter.
10.Freeze for later use or cook further.
11.Bake in the oven until golden for 30 minutes.

12.Serve warm.
13.If using frozen, thaw for 4 hours at room temperature and bake for 30 minutes until golden.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 990 Calories from Fat 179

% Daily Value*

Total Fat 20 g31.2%

Saturated Fat 9.2 g46.2%

Trans Fat 0 g

Cholesterol 583.9 mg194.6%

Sodium 1797.7 mg74.9%

Total Carbohydrates 44 g14.6%

Dietary Fiber 3.6 g14.2%

Sugars 5.4 g

Protein 134 g267%

Vitamin A 21% Vitamin C 57.5%

Calcium 26.8% Iron 45.3%

*Based on a 2000 Calorie diet

Seafood Hot Pot Recipe