- 2 tablespoons olive oil
- 1 leek, white part only, sliced
- 2 celery stalks, sliced
- 1 carrot, diced
- 700 g boiling (waxy) potatoes, peeled and cut into bite-sized chunks
- 100 g button mushrooms, trimmed
- 2 cups (500 ml) fish stock
- 250 g skinless white fish fillet, cut into bite-sized chunks
- 250 g skinless salmon fillet, cut into bite-sized chunks
- 1 baguette, sliced
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons chopped fresh parsley
- yogurt to serve
- Heat oil in a large saucepan over high heat. Add the leek, celery and carrot. Reduce heat to medium, stir well, then cover and cook for 3 minutes.
- Add potatoes and mushrooms and stir in the fish stock. Bring to the boil, cover and simmer for 10 minutes, or until potatoes are tender. Gently stir in all the fish and bring back to a simmer. Cover and simmer for a further 5 minutes, or until the fish is just cooked.
- Meanwhile, toast the baguette slices until golden brown.
- Just before serving, stir the tarragon and parsley into the hotpot. Serve with yogurt and toasted baguette slices.
If you have a slow cooker you can sauté in, or you don’t mind using another pot, follow step 1 as above. (Alternatively, omit the oil and the vegetable softening step.) Transfer all the vegetables to the slow cooker and add the stock. Gently combine, then cover and cook on low for 4 hours. Add the fish and cook for a further 2 hours, then proceed from step 3.
• Select boiling (waxy) potatoes rather than roasting (floury) potatoes for this hotpot, as the pieces will hold their shape instead of breaking apart during cooking.
• You can also use mixed fresh or frozen seafood instead of the fish.
Hot Pot, Crockpot, One Pot
For more delicious recipes that are a treat to eat and so easy to clean up after, see Hotpot, Crockpot, One Pot. Available from Reader’s Digest.