Score points

With seafood and pork

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Seafood Hot­pot

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.

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