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.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Fish and chorizo hotpot
  • 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
  • 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.

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