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Category : The Fish       Region : Northwest       Rating : 5
Seafood hot pot

Contributor : D

Tribal Affiliation : Seattle/Puget Sound

Orgin of Recipe : Old family recipe

Type of Dish : Contemporary & Traditional

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  • 8 clams, 8 mussels, 8 fresh shucked oysters
  • 6 small green onions, chopped
  • 2-3 filet of large flavorful fish, cubed (Salmon, Black Cod, etc)
  • 1 sweet onion copped, 1 clove garlic
  • 1 whole cabbage, chopped
  • contemporary soup base: 4 TSB dark soysauce, 2 TSB sake, 1 tsb sugar, juice of 1 lemon, 1 bottle clam nectar
  • 3 carrots, 2 parsnips, chopped
  • 2 sheets of dried kelp (Kombu)
  • 6-8 small steamer/boiler potatoes
  • Traditional soup base: Stock made from smoked salmon skin, blueberries, red huckleberry, salt, clam and oyster juice, dried sardines or other small pungent fish
  • 1 Dungeness crab (or just the legs and pincers)
  • 5-6 cups of water
  • Optional 6-8 small fish: Sardines, candle fish, etc
  • 6-8 chantrell and morelle mushrooms (Store baught mushrooms are OK too)
  • Salt and pepper to taste
  • cooking vessel: Large Dutch Oven, earthenware cooking pot or Cauldron


This recipe feeds 4-6 people.

The clams and mussels should still be in their shells, place them in cold water with some pepper flakes or vinegar and let them sit for a few min then transfer them to a bucket of salt water so they purge the sand.

For cooking in doors, turn on the oven to 400 degrees or put the burner on high and add 3 cups of water and the kelp. When the water comes to a boil, add the parsnip, potatoes, large onion, garlic and cabbage. Put the heat on medium and allow the vegetables to cook through. Then add the soup base.

Contemporary soup base: mix the clam nectar, the soy sauce and sugar together and heat until sugar dissolves. Add the lemon juice and sake and continue the reduction until it is reduced by half. This can be bottled off and stored under refrigeration for two to three weeks.

Traditional soup base: Take the skin off a whole smoked salmon and any recent left over salmon or fish that you have eaten and put it in a pot and cover with water and allow to simmer. After a few min, add a little salt, the juice from steamed shellfish such as oysters and clams. Take the dried sardines or small fish and reconstitute them in the stock. Cool the stock until it is workable and then blend it with a handful of salmon berries, blue berries and huckle berries. This stock can survive under refrigeration for about a week to a week and a half

Once the soup base has been added, Add in this order: carrots, crab, Mussels, Clams, Sardines/candel fish, cubed fish, green onion, mushrooms, oysters. Add enough water to cover, place on low and allow to simmer for 7-10 min. When the oysters are done, remove from the heat and place on the table. Give everyone a bowel and enjoy!

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