Our Family's Bouillabaisse-style Tomato Hot Pot

Name: Our Family's Bouillabaisse-style Tomato Hot Pot
Yield: 4 servings
Ingredients: 1 pack White fish of your choice (sea bream, cod, monkfish, etc.); 4 Unshelled shrimp (deveined); 4 Chicken wing mid section; 1 pack Manila clams have the sand cleaned out of them); 4 Wiener sausages; 1/4 Onion (thinly sliced); 1 large Potato (cut into bite-sized pieces); 1/2 Carrot (thinly sliced); 30 grams Pasta (I used farfalle this time. You can also break spaghetti into short pieces); 2 to 4 leaves Cabbage (chopped); 1 pack Mushrooms (shimeji, king oyster, etc.); 1/2 bunch Greens (spinach, komatsuna, etc.) (cut into about 5 cm in length); 2 tbsp Olive oil; 1 clove Garlic (minced); 100 ml White wine; 1 can Canned crushed tomatoes; 1000 ml Water; 1 Consommé soup stock cube; 1 tsp Sugar; 2 tsp Salt; 1 Dried herbs (bay leaf, basil, oregano, thyme); 1 Pepper

cookpad.japan @cookpad_jp

I wanted to eat a tomato hot pot, so I made it with my imagination.

Please add the manila clams and unshelled shrimp in order to make a delicious broth.
The other ingredients can be optional.

If you garnish with aioli sauce, it really tastes like a bouillabaisse. It's perfect with white wine. Recipe by Meruchanlove

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Ingredients

4 servings

1 pack White fish of your choice (sea bream, cod, monkfish, etc.)
4 Unshelled shrimp (deveined)
4 Chicken wing mid section
1 pack Manila clams have the sand cleaned out of them)
4 Wiener sausages
1/4 Onion (thinly sliced)
1 large Potato (cut into bite-sized pieces)
1/2 Carrot (thinly sliced)
30 grams Pasta (I used farfalle this time. You can also break spaghetti into short pieces)
2 to 4 leaves Cabbage (chopped)
1 pack Mushrooms (shimeji, king oyster, etc.)
1/2 bunch Greens (spinach, komatsuna, etc.) (cut into about 5 cm in length)
2 tbsp Olive oil
1 clove Garlic (minced)
100 ml White wine
1 can Canned crushed tomatoes
1000 ml Water
1 Consommé soup stock cube
1 tsp Sugar
2 tsp Salt
1 Dried herbs (bay leaf, basil, oregano, thyme)
1 Pepper

Cooking Instructions

1

Blanch the white fish by dipping into boiling water, and cleaning thoroughly with running water. (I used the cod bones and skin this time.)
2

Heat olive oil and garlic over medium heat. Once it becomes fragrant, add onion and carrot and sauté.
3

Push the veggies from Step 2 to the side. Arrange the shrimp and chicken (skin facing down) in an open space and cook both sides until fragrant.
4

Add the clams, turn up to high heat and sauté a little. Add white wine and cover immediately, and steam until the shells open.
5

Once the shells open, set aside the clams and shrimp.
6

Add the canned tomatoes, water, consommé cube, blanched fish from Step 1, potato, pasta (uncooked), sugar, salt, and herbs. Skim off the scum once it boils.
7

Add cabbage, mushrooms, and sausages and simmer. Once the potato and pasta softens, put the clams and shrimp back into the pot, and also add the greens.
8

Adjust the taste with salt and pepper, and it's done Garnish with aioli sauce, made by mixing grated garlic into mayonnaise, if you like.
9

Make this into a risotto to finish! Add cooked rice, pizza cheese, and as much grated cheese as you like, and it's done after simmering for a little bit The charred cheese tastes awesome!