We have some of the best seafood in the world and I love promoting it as the food ambassador for WA.
Add a bit of spice to your life with this fiery, chunky, sizzling hotpot full of WA seafood – an impressive comforting crowd-pleaser and it’s easy to cook. Remember to not over cook the seafood – it’s always best to slightly undercook.
Ingredients:
• 12 WA Shark Bay prawn cutlets, deveined
• 100g Carnarvon broken scallop meat
• 2kg de-bearded WA mussels
• 200gm firm flesh fish like gold band snapper, harpuka or barramundi cuts into chunks
• 6 ripe tomatoes diced
• 1 red onion sliced
• 2 medium heat chillies sliced, seeds and all
• 3 cloves garlic chopped
• 1 lemon cut into quarters
• good splash ( glass) of great southern Riesling
• parsley and coriander for garnish
Method:
In a large heavy based saucepan add onion, garlic, chillies and olive oil
Cook on low to medium heat for a couple of minutes to bring out the flavours
Add in tomatoes and the Riesling, cook for another couple of minutes
Add in mussels, prawns and fish, put lid on pan and cook for two minutes
Add in scallops and lemon, toss all ingredients in a pan, replace lid and cook until mussels have opened… about another two minutes
Service: Toss through some fresh picked coriander or parsley leaves, serve on a large
white platter or deep bowl
Tips:
• Be careful not to overcook the seafood, ALWAYS best to slightly undercook
• No need for salt in this recipe as the mussels have natural sea water
• Use fresh herbs from your garden like parsley and coriander
• Serve with a tossed spring salad and crusty white bread
• Buy/use “broken” scallop and prawn flesh which will help your budget
Wine:
Accompany the hotpot with a fabulous WA great Southern zesty citrus Riesling
