Seafood Hot Pot Recipe
Ingredients
| Cod fillets | 450 Gram | |
| Dry white wine | 150 Milliliter | |
| Water | 300 Milliliter | |
| Small onion | 1 | |
| Bay leaves | 2 | |
| Parsley sprigs | 1 | |
| Tomato puree- 1 x 15 ml spoon/1 tablespoon | ||
| Prawns | 100 Gram, peeled | |
| 100 g/4 oz peeled shrimps | ||
| 1 x 100 g/4 oz jar mussels in brine, drained | ||
| Juice of 1/2 lemon | ||
| Salt | To Taste | |
| black pepper | 1 | |
| 3 x 15 ml spoons/3 tablespoons fresh white breadcrumbs | ||
| 15 g /1/2 oz butter | ||
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.
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.
Chef
