Southern-style fish boil

Hake, spicy chorizo, potatoes and mielies all simmered to perfection in a flavorful and fragrant broth – perfect for feeding a crowd!

Less than 45 minutes

Serves 4                        

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Ingredients:

  • Glug olive oil 
  • baby onions, quartered 
  • ½ coil (100g) chorizo, sliced 
  • 1 sprig fresh thyme 
  • bay leaf 
  • 2 Tbsp (10ml) paprika 
  • Cayenne pepper 
  • 1 bag (1kg) baby potatoes 
  • 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. 

 

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