Fennel seafood potjie
30 ml (2 T) olive oil
1 fennel bulb, thinly sliced
2 leeks, cut into thin strips
5 ml (1 t) paprika
10 ml (2 t) fennel seeds
250 g baby calamari tentacles salt and pepper
125-250 ml (½-1 c) fish or chicken stock
100 g shelled mussels
500 g cleaned monkfish or hake, cut into large chunks scoop of plain full-cream yoghurt fennel sprigs and lemon zest to garnish
1 Heat the oil in a cast-iron pot and fry the fennel and leeks until soft and fragrant. Add the paprika and fennel seeds and stir-fry until fragrant, about 2 minutes. 2 Add the calamari tentacles, season with salt and pepper and stir-fry briefly, about 1 minute.
3 Add the stock and mussels.
4 Arrange the fish on top, season with salt and pepper, cover and steam until done.
5 Stir in the yoghurt to add creaminess and garnish with the fennel sprigs and lemon zest.
SERVES 4-6 Preparation 10 min Cooking 10-12 min