Fish and Potato Hotpot | Reader's Digest Asia

Ingredients

• 2 tablespoons olive oil
• 1 leek, white part only, sliced
• 2 celery stalks, sliced
• 1 carrot, diced
• 700 g boiling (waxy) potatoes, peeled and cut into bite-sized chunks
• 100 g button mushrooms, trimmed
• 2 cups (500 ml) fish stock
• 250 g skinless white fish fillet, cut into bite-sized chunks
• 250 g skinless salmon fillet, cut into bite-sized chunks
• 1 baguette, sliced
• 1 tablespoon chopped fresh tarragon
• 2 tablespoons chopped fresh parsley
• yogurt to serve