Southern-style fish boil

Ingredients:

• Glug olive oil 
• 8 baby onions, quartered 
• ½ coil (100g) chorizo, sliced 
• 1 sprig fresh thyme 
• 1 bay leaf 
• 2 Tbsp (10ml) paprika 
• Cayenne pepper 
• 1 bag (1kg) baby potatoes 
• 4 mielies, cut into chunks 
• 2 bottles (330ml each) Weiss beer 
• 1 packet (450g) frozen hake medallions, defrosted 

For serving: 

• Handful fresh parsley, chopped 
• Lemon wedges 
• Crusty bread 

Method

1. Heat oil in a large saucepan and fry onions and chorizo until fragrant. 
2. Add remaining ingredients (except fish), cover and simmer for 15-20 minutes, or until potatoes are tender. 
3. Add fish and cook for a further 8-10 minutes or until fish is cooked through. 
4. Scatter over parsley and serve with bread and lemon wedges on the side. 

Browse more Easter recipes here.