SEAFOOD HOTPOT

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.