Fish and Potato Hotpot | Reader's Digest Australia
This simple, vegetable-laden stew comes with some added extras – a dollop of yogurt on top and toasty croutons to give a tangy crunch to every lovely mouthful.
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.readersdigest.com.au.
Cooking tools:
- Slow cooker
- Peeler
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Toaster
- Bread knife
- Serving bowl
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
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