Seafood Hot Pot Soup: A Hearty And Healthy Comfort Food

Seafood hot pot is a fun and interactive dish that's perfect for hosting friends or family. It's a great way to cook and eat together, with a pot of broth in the centre of the table that's constantly simmering, surrounded by various raw ingredients that each person can add and cook as they eat.

The four main categories of ingredients for a seafood hot pot are broth, protein, carbs and veggies. Broths can be made from scratch or using store-bought soup bases, and can be customised with ingredients like chicken broth, water, onion, garlic and ginger. Proteins can include seafood like shrimp, crab, squid, scallops, and fish, as well as meats like thinly sliced beef, pork, lamb, and chicken. Carb options include noodles, rice, and dumplings, while veggies can include Napa cabbage, bok choy, mushrooms, onions, peppers, and corn.

To cook a seafood hot pot, first arrange the ingredients on plates and heat cooking oil in a skillet. Fry minced garlic until light brown, then transfer the garlic oil to a bowl and let it cool. Next, add the broth, water, and any other broth ingredients to a pot and bring to a boil. Add the veggies first, followed by the seafood and meats, cooking in batches to avoid overcrowding the pot. Finally, serve the cooked ingredients and broth in bowls with condiments like soy sauce, chilli oil, and cut chillies.

Choosing your seafood

Seafood is a key ingredient in hot pot soup, adding a savoury flavour to the broth. There are many types of seafood to choose from, so here is a guide to help you select the best options for your soup.

Firstly, you will want to choose seafood that is firm and meaty, as this will hold up well in the hot pot. Good options include salmon, shrimp, scallops, squid, and mussels. These will add a nice variety of textures and flavours to your soup. If you want to add even more variety, you can also include some crab or lobster, but be sure to pre-cut the shells to make it easier to extract the meat.

In addition to the firmer seafood options, you can also add some softer, more delicate fish to your hot pot. White fish is a good option, and you can also add some colourful fish fillets, such as the fluorescent fish fillets that are popular in Asian cuisine. Just be sure to add these towards the end of the cooking process so they don't overcook.

Finally, don't forget that you can also include seafood products such as fish balls, which add a chewy texture to your soup, and fried tofu, which soaks up the flavours of the broth.

With these tips in mind, you can create a delicious and savoury seafood hot pot soup that your guests will love.

Preparing the broth

Firstly, gather your ingredients. The exact ingredients you'll need will depend on the type of broth you want to make, but some common ingredients for a seafood hot pot broth include chicken or seafood stock, garlic, ginger, green onions, saffron, and white wine. You'll also need a variety of seafood such as mussels, clams, calamari, shrimp, and fish.

Once you have your ingredients, heat some olive oil in a large pot over medium heat. Add your choice of aromatics such as fennel, celery, carrot, and red pepper, with a pinch of salt. Sauté these ingredients until they are softened, which should take around 6-7 minutes.

Next, add your liquid ingredients. Start with the wine and let it reduce by two-thirds. Then, stir in your stock and any additional ingredients like saffron. Bring this to a simmer before reducing the heat to low.

At this point, you can add your seafood. Arrange the mussels, clams, and calamari in the broth, making sure they are fully submerged. Cover the pot and cook over low heat until the mussels and clams have opened, which should take around 8-10 minutes. Remember to discard any that remain closed.

While the seafood is cooking, heat some more olive oil in a separate pan over moderate heat. Season your fish pieces with salt and pepper, then fry them in the hot oil until they are golden on both sides. Transfer the fish to the broth and keep it covered over low heat.

Finally, sauté your shrimp in the remaining oil until they are pink on both sides. Add them to the broth and continue cooking over very low heat for an additional 5 minutes.

Your broth is now ready to be served! Adjust the seasoning to taste and ladle it into shallow bowls. You can also sprinkle some parsley on top and serve with lemon wedges on the side for squeezing over the dish.

Remember, the key to a successful hot pot is starting with a full-flavored broth. Don't be afraid to experiment with different ingredients and spices to find your perfect combination.

Selecting vegetables

Napa cabbage and bok choy are popular choices for a seafood hot pot. They have a crisp texture and a slightly sweet taste, and they go well with the seafood without overpowering it. Other leafy greens such as spinach, morning glory, kale, watercress, and Tatsoi can also be used. Cut these into bite-sized pieces.

Mushrooms are another great addition to a seafood hot pot. They add an earthy, savoury flavour to the broth. Shiitake and white mushrooms are good options, but you can also use oyster, brown, enoki, or any other variety of mushroom.

Onions are a must-have for most hot pots. Green onions are commonly used, but you can also add sliced red or sweet yellow onions.

Bell peppers are a colourful and tasty addition, and you can choose spicy or mild varieties depending on your preference.

Some other vegetables to consider include baby corn, eggplant, carrots, corn on the cob, and red peppers.

When selecting vegetables for your seafood hot pot, look for ones that complement the seafood and will absorb the flavours of the broth. Cut the vegetables into bite-sized pieces so they are easy to cook and eat.

Adding noodles or rice

When it comes to adding noodles or rice to your seafood hot pot, there are a few options to consider. Here are some detailed instructions and tips to help you choose and prepare them for your delicious seafood hot pot:

Choosing the Right Noodles or Rice

The beauty of a hot pot lies in its versatility. You can use noodles, steamed white rice, or even rice noodles as your carb of choice. Udon noodles are a great option if you're leaning towards a Japanese-style hot pot. Fresh egg noodles, ramen noodles, rice noodles, vermicelli noodles, and even udon noodles are all fantastic choices that can be cooked while your broth is simmering.

Preparing the Noodles or Rice

It is recommended to cook the noodles separately while your broth is being prepared. This ensures that the noodles don't get overcooked or mushy. Cook the noodles according to the package instructions, and then place them in a bowl ready to be added to your hot pot. If you prefer rice, prepare it separately as well and keep it warm until you're ready to serve your seafood hot pot.

Once your broth is ready and simmering, you can add the cooked noodles directly into the pot. If using rice, you can add it to the bowls before ladling the hot soup over it. This will ensure that the rice doesn't get overcooked in the hot broth.

Customizing Your Noodle or Rice Experience

Feel free to experiment with different types of noodles or rice to find your favourite combination. You can even offer a variety of options to your guests and let them choose their preferred carb. Additionally, don't be afraid to add extra spices or ingredients to your noodles or rice. For example, you could try adding scallions, garlic, or sesame oil to your noodles for an extra punch of flavour.

Final Thoughts

Whether you choose noodles or rice for your seafood hot pot, remember that this dish is all about customization and enjoying a fun, interactive meal with family and friends. So, get creative, experiment with different ingredients, and most importantly, have fun with it!

Dipping sauces

Taiwanese Shacha Dipping Sauce

This savoury and garlicky sauce has a hint of seafood flavour. It's a common choice for hot pot and only requires a few key ingredients: garlic, Shacha sauce, coconut aminos, rice vinegar, scallion, toasted sesame oil, and Thai chilli peppers (optional).

Garlic Sesame Sauce

A great alternative if you don't like spicy food. This sauce is creamy, garlicky, and savoury. It can be made with Chinese sesame paste, cashew butter, coconut aminos, rice vinegar, garlic clove, shiitake mushroom seasoning, and water. If you're allergic to nut butter, you can use sunflower seed butter instead.

Chinese Spicy Garlic Chilli Sauce

If you like your food hot, this sauce is perfect for dipping, glazing, or even for garlic chilli noodles. It's made with garlic chilli sauce, balsamic vinegar, toasted sesame oil, rice vinegar, scallion, sesame seeds, Sichuan peppercorn powder, and oyster sauce.

Japanese Sesame Miso

For a creamy, nutty, and umami-rich sauce, try this Japanese option. It's made with white miso paste, toasted sesame oil, rice vinegar, Chinese sesame paste, coconut aminos, toasted white sesame seeds, and water.

Spicy Peanut Sauce

This sauce is sweet and spicy, inspired by Taiwanese dan dan noodles. It will complement all the other hot pot flavours. To make it, you'll need unsalted peanut butter, coconut aminos, toasted sesame oil, rice vinegar, water, garlic chilli sauce (optional), and cilantro (optional).

Basic Hot Pot Dipping Sauce

This simple sauce combines Chinese sesame paste, Sha Cha sauce, light soy sauce, chilli oil, oyster sauce, sesame oil, rice vinegar, minced garlic, chopped cilantro, and chopped scallion.

Spicy Garlic Hot Sauce

For those who like it hot, this sauce includes minced garlic, chopped red chilli, green onion, Korean red chilli flakes, ground Sichuan pepper, sesame seeds, black vinegar, and oyster sauce.

Creamy Garlic Sesame Sauce

A more mild option, this sauce is made with sesame paste, dashi powder, black vinegar, and minced garlic.

You can adjust these recipes to your taste and get creative with your own combinations. Happy cooking!

Frequently asked questions