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Chinese seafood and tomato hotpot

A recipe from...
Prep time
10 mins
Cooking Time
30 mins


msc ecolabel landscape
  • 200g of MSC certified halibut
  • 100g MSC certified Arctic surf clams (or other shellfish such as scallops or mussels)
  • 100g MSC certified cold water shrimps

    You’ll  also need…
  • 750ml chicken stock
  • 50ml vegetable oil
  • 1 fresh red chilli
  • 2 cloves of fresh garlic
  • 2 slices of fresh ginger
  • 200g peeled fresh tomatoes (diced)
  • 1tbsp of tomato paste
  • ½ a small onion
  • 4 slices of fresh lemon
  • Rice or noodles to accompany
  • Salt to taste


  1. Peel the skins off 200g of tomatoes by first plunging them into a pan of boiling water, then removing them. This will loosen the skin so it is easy to peel off. Chop the tomatoes finely.
    Chinese Seafood and Tomato Hotpot - Step 1
  2. Finely chop the red chilli and garlic and half a small onion. First fry the chilli and garlic in a large saucepan with some good quality vegetable oil, until fragrant but not burnt.
    Chinese Seafood and Tomato Hotpot - Step 2
  3. Then add the tomato paste and tomato pieces and cook for 3 minutes until they have slightly broken down. Next add the diced onion, and then the chicken stock, and finally the 4 slices of lemon slices and 2 slices of ginger. Simmer for 15 minutes until all the ingredients are soft and starting to break down.
    Chinese Seafood and Tomato Hotpot - Step 3
  4. Chop the halibut into small cubes and then add to a frying pan along with the surf clams, shrimp and a little more vegetable oil. Fry the seafood on a high heat for 1-2 minutes to bring out the flavour.
    Chinese Seafood and Tomato Hotpot - Step 4
  5. Now add the seafood to the tomato soup base and simmer for another 5-10 minutes.
    Chinese Seafood and Tomato Hotpot - Step 5
  6. Serve in soup bowls, accompanied by a small bowl of rice or noodles.
    Chinese Seafood and Tomato Hotpot - Step 6
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