SEAFOOD HOTPOT

Feature Products

  1. Pyrex Fry Pan
  2. Corningware 5L Casserole
Ingredients
  1. 400g Boneless White Fish Fillets
  2. 300g Green Medium or King Prawns
  3. 4 Small Squids, cut into rings
  4. 12 Mussels
  5. 2 tsp Olive Oil
  6. 1 Large Onion, sliced
  7. 3 Small Zucchini, sliced
  8. 1 clove Garlic, crushed
  9. 1 tsp Dried Thyme Leaves
  10. 1 tsp Dried Rosemary Leaves
  11. 800g CannedTomatoes, chopped
  12. 100g Broccoli
  13. 100g Baby Corn
  14. ½ cup White Wine
  15. ½ cup Chopped Parsley
  16. ½ cup Chopped Fresh Basil
  17. 2 tbsp Lemon Juice

DIRECTIONS

  1. Cut fish into 2 cm chunks. Shell and devein the prawns, leaving tails intact. Scrub mussels and remove beards. Cut squids into rings. Heat oil in a 26cm Pyrex Fry pan, add onion and zucchini and cook, stirring, over low heat for 5 minutes, until softened.
  2. Add the garlic, thyme, rosemary, tomato, broccoli, baby corn and wine; bring to the boil in a Corningware 5L Casserole and simmer, uncovered, 5 minutes.
  3. Add the fish and cook for 2 minutes, until flesh turns white.
  4. Add prawns and mussels, cover and cook for another 3 minutes, until prawns are pink and mussels have opened.
  5. Stir in parsley, basil and juice. Garnish with parsley, if desired.
  6. Serve immediately, with Japanese Udon or White rice as desired.
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