With seafood and pork
SERVES 6 PREP 20 minutes
COOK 40 minutes COST $3.45 a serve
3 cleaned squid hoods 1 tablespoon vegetable or olive oil 1 onion, finely chopped 2 carrots, coarsely chopped 2 celery stalks, sliced 6 whole black peppercorns 2 dried bay leaves 3 sprigs thyme 2 litres (8 cups) boiling water 2 large fish stock cubes 2 x 400g cans diced tomatoes 1 teaspoon ground turmeric 400g mussel meat 200g salmon fillet, bones and skin removed, cubed 2 tablespoons chopped flat-leaf parsley
1 Using a large, sharp knife, slit one side of each squid hood lengthwise; open out flat with inside facing up. Using the tip of the knife, score surface, not quite through, in a small diamond pattern. Cut squid hoods into 3cm squares; blot dry on paper towel.
2 Heat oil in a saucepan over moderate heat. Add onion, carrot, celery, peppercorns, bay leaves and thyme; cook and stir for 8 minutes or until vegetables are slightly caramelised. Stir in the boiling water and crumbled stock cubes. Bring to the boil. Reduce heat; simmer, uncovered, for 15 minutes or until reduced slightly. Remove from heat. Cool slightly. Strain through a fine sieve into a large heatproof bowl.
3 Place strained stock mixture in a clean saucepan. Bring to the boil over moderately high heat. Add the tomatoes and turmeric. Reduce heat; simmer for 5 minutes or until mixture thickens slightly.
Add the mussel meat and squid; simmer, stirring occasionally, for 5 minutes until squid curls. Add salmon; simmer for 3 minutes until salmon is cooked.
4 Serve hotpot sprinkled with parsley.