Our Family's Bouillabaisse-style Tomato Hot Pot

Name: Our Family's Bouillabaisse-style Tomato Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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 Consomme soup stock cube; 1 tsp Sugar; 2 tsp Salt; 1 Dried herbs (bay leaf, basil, oregano, thyme); 1 Pepper

Servings: persons

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 Consomme soup stock cube
1 tsp Sugar
2 tsp Salt
1 Dried herbs (bay leaf, basil, oregano, thyme)
1 Pepper

1
Blanch the white fish by dipping into boiling water, and cleaning thoroughly with running water.
2
(I used the cod bones and skin this time.)
3
Heat olive oil and garlic over medium heat.
4
Once it becomes fragrant, add onion and carrot and saute.
5
Push the veggies from Step 2 to the side.
6
Arrange the shrimp and chicken (skin facing down) in an open space and cook both sides until fragrant.
7
Add the clams, turn up to high heat and saute a little.
8
Add white wine and cover immediately, and steam until the shells open.
9
Once the shells open, set aside the clams and shrimp.
10
Add the canned tomatoes, water, consomme cube, blanched fish from Step 1, potato, pasta (uncooked), sugar, salt, and herbs.
11
Skim off the scum once it boils.
12
Add cabbage, mushrooms, and sausages and simmer.
13
Once the potato and pasta softens, put the clams and shrimp back into the pot, and also add the greens.
14
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.
15
Make this into a risotto to finish!
16
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!

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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), and more.

Yes, Our Family's Bouillabaisse-style Tomato Hot Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!