New Nordic Hot Pot

Ingredients

While the original Chinese hot pot typically features a variety of meats, seafood, and spices, this New Nordic adaptation focuses on locally sourced, seasonal vegetables, and sustainable seafood. The broth is lighter and more delicate, allowing the natural flavors of the ingredients to shine through. We alse have the original recipe for Hot Pot, so you can check it out.

• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 200 grams (7 ounces) fresh salmon fillet, thinly sliced 200 grams (7 ounces) fresh salmon fillet, thinly sliced
• 200 grams (7 ounces) fresh cod fillet, thinly sliced 200 grams (7 ounces) fresh cod fillet, thinly sliced
• 150 grams (5 ounces) fresh shrimp, peeled and deveined 150 grams (5 ounces) fresh shrimp, peeled and deveined
• 200 grams (7 ounces) mixed mushrooms (such as chanterelle, shiitake, or oyster), sliced 200 grams (7 ounces) mixed mushrooms (such as chanterelle, shiitake, or oyster), sliced
• 1 leek, thinly sliced 1 leek, thinly sliced
• 2 carrots, thinly sliced 2 carrots, thinly sliced
• 200 grams (7 ounces) baby spinach 200 grams (7 ounces) baby spinach
• 100 grams (3.5 ounces) radishes, thinly sliced 100 grams (3.5 ounces) radishes, thinly sliced
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the vegetable broth to a simmer over medium heat.
2. 2.
   Add the sliced salmon, cod, and shrimp to the simmering broth and cook for 2-3 minutes until the seafood is just cooked through.
3. 3.
   Remove the seafood from the broth and set aside.
4. 4.
   Add the sliced mushrooms, leek, and carrots to the broth and simmer for 5 minutes until the vegetables are tender.
5. 5.
   Stir in the baby spinach and radishes, and cook for an additional 2 minutes until the spinach wilts.
6. 6.
   Season the broth with salt and pepper to taste.
7. 7.
   Return the cooked seafood to the pot and sprinkle with fresh dill.
8. 8.
   Serve the New Nordic Hot Pot hot, allowing each guest to ladle the broth and ingredients into their own bowls.

Treat your ingredients with care...

• Salmon — Ensure the salmon is fresh and of high quality. Thinly slice it to ensure quick and even cooking.
• Cod — Look for sustainably sourced cod and slice it thinly to match the cooking time of other ingredients.
• Shrimp — Use fresh shrimp and remove the shells and veins before cooking.
• Mushrooms — Clean the mushrooms thoroughly and slice them evenly for consistent cooking.
• Spinach — Wash the baby spinach leaves well and remove any tough stems before adding them to the hot pot.

Tips & Tricks

• Experiment with different Nordic herbs like lovage or sorrel to add unique flavors to the broth.
• For a heartier version, serve the hot pot with a side of rye bread or barley pilaf.
• Substitute the vegetable broth with a homemade mushroom broth for an earthier taste.
• Add a squeeze of fresh lemon juice to brighten the flavors of the hot pot.
• Customize the hot pot by adding other seasonal Nordic vegetables like roasted beets or kale.

Serving advice

Serve the New Nordic Hot Pot with individual bowls and chopsticks, allowing guests to create their own combinations of seafood, vegetables, and broth. Encourage them to savor the delicate flavors and enjoy the communal dining experience.

Presentation advice

Present the hot pot in a large, rustic pot at the center of the table. Garnish with sprigs of fresh dill and arrange the sliced vegetables and seafood attractively. Serve with small bowls for dipping sauces and a ladle for guests to serve themselves.