Chinese seafood and tomato hotpot

Ingredients

• 200g of MSC certified halibut
• 100g MSC certified Arctic surf clams (or other shellfish such as scallops or mussels)
• 100g MSC certified cold water shrimps
  
  You’ll  also need…
  
• 750ml chicken stock
• 50ml vegetable oil
• 1 fresh red chilli
• 2 cloves of fresh garlic
• 2 slices of fresh ginger
• 200g peeled fresh tomatoes (diced)
• 1tbsp of tomato paste
• ½ a small onion
• 4 slices of fresh lemon
• Rice or noodles to accompany
• Salt to taste

Method

1.

Peel the skins off 200g of tomatoes by first plunging them into a pan of boiling water, then removing them. This will loosen the skin so it is easy to peel off. Chop the tomatoes finely.

2.

Finely chop the red chilli and garlic and half a small onion. First fry the chilli and garlic in a large saucepan with some good quality vegetable oil, until fragrant but not burnt.

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3.

Then add the tomato paste and tomato pieces and cook for 3 minutes until they have slightly broken down. Next add the diced onion, and then the chicken stock, and finally the 4 slices of lemon slices and 2 slices of ginger. Simmer for 15 minutes until all the ingredients are soft and starting to break down.

4.

Chop the halibut into small cubes and then add to a frying pan along with the surf clams, shrimp and a little more vegetable oil. Fry the seafood on a high heat for 1-2 minutes to bring out the flavour.

5.

Now add the seafood to the tomato soup base and simmer for another 5-10 minutes.

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6.

Serve in soup bowls, accompanied by a small bowl of rice or noodles.