Seafood Hotpot | Fine Dining Lovers
Time for some fish, try this recipe for seafood hotpot with mussels, clams, and calamari in the broth.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.finedininglovers.co.uk.
Ingredients
- Olive oil: 4 tbsp
- Fennel: 1 bulb. chopped
- Celery: 2 large sticks. chopped
- Carrots: 2 large. peeled and sliced
- Red pepper: 1 large. cored and diced
- White wine: 150 ml. dry
- Fish stock: 1 l. or vegetable
- Saffron: 1 pinch
- Mussels: 450 g. cleaned with beards removed
- Clams: 450 g. rinsed in several changes of water
- Squids: 300 g. rings. frozen. thawed
- Gurnard: 1 small. cleaned and gutted. cut in half
- Mullet: 2 small. grey. cleaned and gutted. cut in half
- Prawns: 8 - 10 large. whole
- Salt
- Pepper: black. freshly ground
- Parsley: 1 small bunch flat-leaf. leaves only
- Lemons: 1. cut into wedges
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