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WA Seafood Sizzling Hotpot

WA Seafood Sizzling Hotpot

Difficulty: Average
Season: Spring
Preparation: 20 mins
Cooking: 15 mins

How to


  1. In a large heavy-based saucepan add onion, garlic, chillies and olive oil

  2. Cook on low to medium heat for a couple of minutes to bring out the flavours

  3. Add in Crunch Preserves tomato sauce and the Riesling, cook for another couple of minutes

  4. Add in mussels, prawns and fish put the lid on the pan and cook for 2 minutes

  5. Add in scallops and lemon, toss all ingredients in a pan, replace the lid and cook until mussels have opened (approximately another 2 minutes)

  6. To serve toss through some fresh-picked coriander or parsley leaves, serve on a large white platter or deep bowl


Recipe created by Chef Don Hancey
WA Food Ambassador

Handy Tips

Add a bit of spice to your life with this fiery, chunky, sizzling hotpot full of WA seafood – an impressive comforting crowd-pleaser.

- Remember to not overcook the seafood, always enjoyed best to slightly undercook.
- No need for salt in this recipe as the mussels have natural seawater
- Use fresh herbs from your garden like parsley and coriander
- Serve with a tossed spring salad and crusty white bread
- Buy/ use “broken” scallop and prawn flesh which will help your budget
- Accompany the hotpot with a fabulous WA great Southern zesty citrus Riesling
  • 12 WA Shark Bay prawn cutlets, deveined
  • 100g Carnarvon broken scallop meat
  • 2kg de-bearded WA mussels
  • 200g firm flesh fish like gold band snapper, hapuku or barramundi cuts into chunks
  • 300g of Crunch Preserves low sugar tomato sauce
  • 1 red onion sliced
  • 2 medium heat chillies sliced, seeds and all
  • 3 cloves garlic chopped
  • 1 lemon cut into quarters
  • Good splash (glass) of great southern Riesling
  • Parsley and coriander for garnish