Seafood Hotpot

Serve 4



Ingredients:


400g boneless white fish fillets
300g green medium or king prawns
12 mussels
2 tsps olive oil
1 large onion, sliced
3 small zucchini sliced
1 clove garlic, crushed
1 tsp dried thyme leaves
1 tsp dried rosemary leaves
800g can tomatoes, chopped
1/2 cup white wine
1/2 cup chopped parsley
1/2 cup chopped fresh basil
2 tbsps lemon juice



Method:

1. Cut fish into 2 cm chunks. Shell and devein the prawns, leaving tails intact. Scrub mussels and remove beards.
2. Heat oil in a large pan, add onion and zucchini and cook, stirring, over low heat for 5 minutes, until softened.
3. Add the garlic, thyme, rosemary, tomato and wine. Bring to the boil and simmer, uncovered for 5 mins. Add fish and cook for 2 mins until flesh turns white.
4. Add prawns and mussels, cover and cook for another 3 mins, until prawns are pink and mussels have opened. Stir in parsley, basil and juice. Garnish with parsley (optional). Serve immediately, with crusty bread.