Seafood Hot Pot

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400g boneless white fish fillets

300g green medium or king prawns

4 small squids, cut into rings

12 mussels

2 tsp olive oil

1 large onion, sliced

3 small zucchini, sliced

1 clove garlic, crushed

1 tsp dried thyme leaves

1 tsp dried rosemary leaves

800g can tomatoes, chopped

100g Broccoli

100g Baby Corn

½ cup white wine

½ cup chopped parsley

½ cup chopped fresh basil

2 tbsp lemon juice


  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 Flashpan, 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.