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Spicy fish hot pot


  • 1 tablespoon oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 1 birdseye chilli, halved lengthways
  • ½ teaspoon paprika
  • 2 cups passata
  • 1 cup fish stock
  • 500g firm white fish fillets (such as trevally, flathead or bream), thickly sliced
  • ½ cup green olives
  • 1 teaspoon drained capers
  • chopped parsley, green salad, to serve

Spicy fish hot pot

  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes

Preheat oven to moderate, 180°C.

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.

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

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

Bake, covered, for 10-15 minutes, until fish flakes easily when tested with a fork. Season to taste. 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.

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