Fish potjie

SERVES 6 Prepa­ra­tion 10-15 min Cook­ing 45 min

YOU Best Recipes: Braai - - Contents -

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.


Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.