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