Seafood Hot Pot

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With the cold weather creeping in, we’re starting to crave those cozy, comforting meals that warm us from the inside out and hot pot is the perfect remedy. More than just a delicious dish, it’s a fun and communal eating experience.

YIELDS

1H 45 Mins

Ingredients

4 litres cold water
1 kg chicken bones , neck bones or wing tips
1 kg cod , halibut or sea bream bones
4 green onions
2 thumb-sized pieced of ginger , peeled
1 sheet kombu , hand-sized
4 shallots, quartered
1 cup dried shiitake mushrooms
1 tablespoon white peppercorns , crushed
2 tablespoons green Sichuan peppercorn , crushed
Fish sauce , to taste
1/2 cup Chinese or German sauerkraut , rinsed
454 g cherrystone clams , or quahogs, or your preferred crustaceans
Leafy greens: napa cabbage, watercress, bok choy, morning glory, chrysanthemum greens (tong ho
Thinly sliced vegetables: tomato, lotus root, sweet potato
Mushrooms: king oyster, shiitake, maitake, wood ear, enoki
Noodles: mung bean noodles, udon noodles, yam noodle bundles
Tofu: cubed firm or semi-firm, bean curd skin or cubes, fried puffed tofu
Seafood: crabmeat sticks, fish balls, assorted fish cake, shrimp
Frozen dumplings: plain shrimp, pork and cabbage
Sauces: chinese vinegar, oyster sauce, chili-garlic sauce, spicy chili crisp, chili oil, sesame paste, barbecue sauce, XO sauce, fermented tofu, soy sauce, sesame oil
Garnish: sesame seeds, whisked raw egg, chopped peanuts, minced garlic, chopped chili, sliced ginger, chopped cilantro, chopped scallions.

Directions

Pour cold water over chicken and fish bones in a tall stockpot. Bring to a boil over high. Skim off the foam that floats with a spoon as the broth heats.
Once most of the foam is skimmed off, add the remaining ingredients (except fish sauce, sauerkraut and clams) to the pot. Reduce heat and simmer until reduced by half, 45 minutes to one hour.
Strain through a fine-mesh sieve—season with salt, fish sauce and more Sichuan pepper to taste. Add sauerkraut and bring back to a boil.
Add clams and cook at a rolling boil, covered for five to eight minutes. (Clams can be eaten once opened.)
Remove the pot from heat and transfer to a hot pot burner. Remove the lid when ready to serve. Enjoy!