Fish potjie

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Ingredients (11)

30 ml	fresh chillies — 573
30 g	butter
3	onions — coarsely chopped
4	garlic — cloves, finely chopped
	sea salt and freshly ground black pepper
2 kg	mixed fresh seafood or 3-4 types of fish, cubed
1-2 l	seafood stock
375 ml	wine — dry white
5 ml	saffron
150 ml	fresh fennel — finely chopped
1	canned chopped tomatoes

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Method:

Jennifer Matthews from Johannesburg sent us this fish potjie recipe. “This recipe comes from an old magazine in the days when crayfish was readily available. Back then we made the potjie with crayfish and three to four types of fish.”

1. Heat the olive oil and butter in a flat-bottom cast-iron 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. Serve with rice or freshly baked bread.