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Seafood Hot Pot

Ingredients
  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)
Directions

MAKING
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.

SERVING
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: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Ingredient: 
Fish
Interest: 
Healthy

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