Name: Spicy fish hot pot
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon oil; 1 onion, sliced; 1 garlic clove, crushed; 1 birdseye chilli, halved lengthways; 1/2 teaspoon paprika; 2 cup passata; 1 cup fish stock; 500 gram firm white fish fillets (such as trevally, flathead or bream), thickly sliced; 1/2 cup green olives; 1 teaspoon drained capers; chopped parsley, green salad, to serve

Spicy fish hot pot

Serves 4

Prep

10M

Cook

25M

Total

35M

Skip to Recipe

Ingredients

1 tablespoon oil

1 onion, sliced

1 garlic clove, crushed

1 birdseye chilli, halved lengthways

1/2 teaspoon paprika

2 cup passata

1 cup fish stock

500 gram firm white fish fillets (such as trevally, flathead or bream), thickly sliced

1/2 cup green olives

1 teaspoon drained capers

chopped parsley, green salad, to serve

Method

1.Preheat oven to moderate, 180°C.

2.Heat oil in large, flameproof casserole dish on high. Saute onion, garlic and chilli for 2-3 minutes, until tender. Stir in paprika, cooking for 30 seconds.

3.Stir in passata and stock. Bring to boil, then reduce heat to medium. Stir in fish, olives and capers.

4.Bake, covered, for 10-l5 minutes, until fish flakes easily when tested with a fork. Season to taste.

5.Sprinkle with parsley and serve with green salad (and crusty bread if desired).

For a seafood lover’s stew, add fresh scrubbed mussels and peeled prawns with the fish in step 3. Marinara mix can be used.
Note

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Ingredients

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