Beach Lovers Fish Pot

• Sea salt
• 16 medium raw shrimp, peeled and deveined
• 1 pound boneless, skinless red snapper or rockfish fillets, cut into 1-inch pieces
• 16 mussels or clams in their shells, rinsed under cold water
• Lemon wedges for garnish
• 4 cups water
• 1 cup dry white wine, such as Sauvignon Blanc
• 2 tablespoons minced fresh cilantro
• Aioli
• Remoulade Sauce
• Sesame-Cilantro Sauce
• and/or Tomato Cocktail Sauce

1. Lightly salt the shrimp and red snapper and arrange on a platter at the table with the mussels and lemon wedges.
2. In a fondue pot, bring the water, wine, and cilantro to a boil, then reduce the heat to a gentle simmer.
3. Season with salt to taste.
4. Provide each diner with a soup bowl.
5. Add the mussels, a few pieces at a time.
6. Cook about 4 minutes.
7. Add the shrimp and red snapper, a few pieces at a time, without crowding the broth, and cook until just opaque and the mussels open, about 2 minutes.
8. Discard any mussels that dont open.
9. Diners transfer portions to their individual bowls and add a spoonful of one of the sauces and a squeeze of lemon.
10. Variation:
11. Omit shellfish and substitute fishballs or shrimp balls.

salt, shrimp, red snapper, mussels, lemon wedges, water, white wine, fresh cilantro, remoulade sauce, sesamecilantro sauce

Taken from www.cookstr.com/recipes/beach-loverrsquos-fish-pot (may not work)