Seafood Hot Pot Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
Main Ingredient

Ingredients

 Cod fillets1 Pound, skinned and cut into cubes (450 g)
 Dry white wine1⁄4 Pint (150 ml)
 Water1⁄2 Pint (300 ml)
 Small onion1 , peeled and chopped
 Bay leaves2
 Parsley sprigs1
 Tomato puree15 Milliliter (1 tablespoon)
 Peeled prawns4 Ounce (100 g)
 Peeled shrimps4 Ounce (100 g)
 Canned mussels in brine4 Ounce, drained (100 g, 1 jar)
 Lemon1⁄2 , juiced
 Salt To Taste
 Freshly ground black pepper To Taste
 Fresh white breadcrumbs45 Milliliter (3 tablespoons)
 Butter1⁄2 Ounce (15 g)

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 mg

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

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.
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