Fen­nel seafood potjie

YOU Best Recipes: Braai - - Contents -

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


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