Name: Fish and chorizo hotpot
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 cured chorizo sausage, thinly sliced; 400 gram chat (baby) potatoes, thinly sliced; 1 clove garlic, crushed; 1 chicken stock cube; 1/2 cup water; 2 zucchini, quartered lengthwise, chopped; 250 gram cherry tomatoes, halved; 1/4 cup chopped flat-leaf parsley; 4 140g skinless white fish fillets; 1/2 teaspoon sweet paprika; crusty bread, to serve

Fish and chorizo hotpot

Packed full of hot, fresh vegetables, flaky fish and crispy, salty chorizo, this delicious hotpot is packed full of flavour, creating a wonderfully satisfying weeknight dinner.

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 cured chorizo sausage, thinly sliced

400 gram chat (baby) potatoes, thinly sliced

1 clove garlic, crushed

1 chicken stock cube

1/2 cup water

2 zucchini, quartered lengthwise, chopped

250 gram cherry tomatoes, halved

1/4 cup chopped flat-leaf parsley

4 140g skinless white fish fillets

1/2 teaspoon sweet paprika

crusty bread, to serve

Method

1.Heat a deep frying pan over moderate heat. Add chorizo. Cook, stirring, 2 minutes, or until browned.

2.Add potato, garlic, crumbled stock cube and water. Bring to a simmer; cover. Simmer, stirring occasionally, 8 minutes.

3.Add zucchini, tomato and half the parsley. Cook, covered, 3 minutes, or until potato is almost tender.

4.Place fish on top of potato mixture in pan. Sprinkle with paprika. Cook, covered, 5 minutes, or until fish and vegetables are cooked. Sprinkle with remaining parsley. Serve with bread.

Fish cooking time will depend on shape and thickness of fillet; it’s cooked when flesh is opaque and flakes easily when tested with a fork. For a gluten-free option, serve with cooked long-grain rice instead of bread.
Note

Women's Weekly Food