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Seafood Hotpot

By on September 1, 2016 in Dinner Time, Seafood Recipes with 0 Comments

seafood hotpotAll in one pot recipes like this Seafood hotpot, not only gives you a great way to taste and enjoy seafood.  It is also a hugely convenient way to cook and serve a large number of family or dinner guests.

If you make a big enough pot you can also have plenty left over for lunches through the week.  Freezing cooked seafood like shrimp can last up to 10 – 12 months if stored properly

Seafood hotpot recipe

Ingredients

  • 1 filet of fresh fish, preferable perch
  •  6 black mussels
  • 2 handful fresh baby clams
  • 3 Tasmanian scallops
  • 6 tiger prawns, shells removed
  • 1 large calamari tube, sliced into rings
  • 2 Morton Bay bugs, shells removed
  • Olive oil
  • 1 glass dry white wine
  • Fennel seeds
  • 1 clove garlic, finely chopped
  • 1 sprig parsley, finely chopped
  •  2 cups tomato sugo
  • Quantity battuto

Method

In a frying pan, gently saute all the seafood with the battuto. Add half the white wine, garlic, parsley, fennel seeds and tomato sugo and, lastly the rest of the white wine. Cook for 20 minutes. Serve.

Serves 4-6

If you want to add something as a sidedish, crusty white bread will work a treat.  For more seafood recipes click here.

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