SERVES 6 Preparation 10-15 min Cooking 45 min
30 ml (2 T) olive oil
30 g butter
3 onions, coarsely chopped
4 garlic cloves, finely chopped salt and freshly ground black pepper
2 kg mixed fresh seafood or 3-4 types of fish, cubed 1-2 litres (4 c) seafood stock
375 ml (1½ c) dry white wine
5 ml (1 t) saffron
150 ml finely chopped parsley
25 ml (5 t) chopped fresh fennel
1 can (410 g) chopped tomatoes
rice or freshly baked bread
1 Heat the olive oil and butter in a flat-bottom castiron pot and fry the onions and garlic until soft and translucent. Season with salt and pepper.
2 Add the rest of the ingredients and bring to the boil. Cover.
3 Remove some of the coals to bring down the heat and prevent the fish from disintegrating as it cooks.
4 Simmer for 30-40 minutes or until cooked and fragrant. Season with salt and pepper.
5 To serve Serve the fish potjie with rice or bread.