Fish Hot Pot

Lancashire Hot Pot is a staple in that area of England so time for an experiment. The base sauce mix for this Fish Hot Pot is almost a ratatouille. Just add the fish for a rich and filling mix.

A layer of crispy potato slices on top makes for a substantial meal deserving of the name of Hot Pot. It creates an experimental approach to a traditional British dish.

Serves 3-4


  • 500g White Boneless Fish such as Cod
  • 1kg potatoes thickly sliced
  • 1 can Chopped Tomato
  • 2 medium-sized Courgettes/Zucchini chopped into chunks
  • 1 Aubergine/EggPlant chopped
  • 300ml/ Fish Stock
  • 1 large Onion peeled and chopped
  • 100g Mushrooms sliced finely
  • 3 cloves of Garlic peeled and chopped
  • Extra Virgin Olive Oil
  • 1 Tbsp Finely Chopped Parsley
  • (Optional) Paprika powder


  1. Put the potatoes in a pan and cover with water. Bring to a fast boil and cook for around 5 minutes. Drain and rinse then set aside to cool.
  2. Put the fish in another pan and add the fish stock. Bring to boil then reduce the heat to a simmer. Poach for around 10 minutes. It is ready when the fish is beginning to crumble. Remove from the heat. Roughly break up the fish but leave in the pan with the stock
  3. Heat the olive oil in a pan and then add the onions. Fry for 2-3 minutes before adding in the courgettes, aubergine, mushrooms and garlic. Continue to fry for another 2-3 minutes until everything is beginning to soften.
  4. Pour the can of tomato into the vegetable mix and stir as it heats. Spoon some of the fish stock into the can in order to get as much out of it as possible.
  5. Add the fish and fish stock mixture to the tomato and vegetables and bring to the boil. Sprinkle in the parsley and stir to mix everything well. Reduce the heat to a simmer then cook for 5-10 minutes to thicken the sauce a little. Stir frequently. If the mixture thickens too much then add extra water or dish stock. The sauce should still be quite thin at this point but that is the intention.
  6. Pour the sauce into an ovenproof dish then layer the potato over. Each slice should overlap the previous one. Continue until the tomato mix is completely covered. I then like to sprinkle with paprika for added flavour and colour
  7. Cook uncovered for around 45 minutes in an oven that has been pre-heated to around 220°C/425°F/Gas Mark 7. The Hot Pot is ready when the potato has browned and a sharp knife or skewer will easily slip into them.
  8. Serve with your choice of vegetables. Carrot, Cauliflower or Broccoli spring to mind but just experiment.

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