Smoorsnoek

DESCRIPTION:

Flaked, smoked snoek with onions, potatoes and tomatoes become a hearty midweek supper.

INGREDIENTS:

2 potatoes; peeled and diced 500ml water 30ml vegetable/olive oil 30ml butter 2 onions; finely chopped 2 cans chopped tomatoes 10ml sugar 500g smoked deboned and flaked

A handful Italian parsley; roughly chopped

Salt and pepper snoek;

Fresh lemon wedges; to serve (optional)

Cooked rice; to serve

METHOD:

1. Place the potatoes and water in a pot and bring to a boil.

Cook until just tender, about eight minutes, then drain the water and transfer the potatoes to a bowl.

2. In the same pot, heat the oil and butter, then fry the onions over medium heat until soft and golden.

Add the cooked potatoes and fry for another minute or two, giving it some colour.

3. Add the tomatoes and sugar and bring to a simmer.

Cook for three minutes over medium-low heat, then add the flaked snoek and parsley.

Season with a little salt and pepper (the snoek is already very salty), and cook until it is just heated through.

4. Serve on rice with a lemon wedge and more parsley. TIPS

• Substitute the parsley with fresh coriander if you prefer.

• Substitute the potatoes with sweet potato for a deliciously sweet twist.

• Add some fresh chopped chilli at step 2 (with the onions) if you like spicy dishes.

Recipe: Ilse van der Merwe