Fish hotpot in a creamy garlic broth

Fish hotpot in a creamy garlic broth

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  • 2
  • 10 minutes
  • 30 minutes
  • Glenelly The Glass Collection Chardonnay


  • 30 g butter
  • 6 baby leeks, sliced
  • 3 garlic cloves, peeled and finely chopped
  • 4 thyme sprigs
  • 1 cup cream
  • 3 cups good-quality vegetable stock
  • 100 g baby potatoes, cleaned and quartered
  • 2 x 300 g fresh hake portions, cut into small chunks
  • 300 g fresh cleaned prawns
  • 500 g cleaned mussels
  • 2 corn kernels from the cob
  • Sea salt and freshly ground black pepper, to taste
  • Garnish with chopped chives
  • 2 slices warm crusty bread

Cooking Instructions

Melt 30 g butter in a large pan, then add 6 baby leeks, sliced, and gently soften for 5 minutes over a low heat.

Add 3 cloves garlic, peeled and finely chopped, and 4 sprigs thyme. Stir through until fragrant, then pour in 1 cup cream and 3 cups good-quality vegetable stock and simmer for 5 minutes.

Add 100 g cleaned and quartered baby potatoes. Simmer for 10 minutes, then add 2 x 300 g portions fresh hake, cut into small chunks. Cook for 3 minutes.

Then stir in 300 g fresh cleaned prawns. Cook for 3 minutes and add 500 g cleaned mussels and the kernels from 2 cobs corn.

Heat through for 2 minutes. Season to taste, garnish with chopped chives and serve with warm crusty bread.

Read more about our story on what to drink with fish hotpot in a creamy garlic broth.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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