Seafood potjie

Recipe from: 1/7/1999 12:00:00 AM
Ingredients 18
Servings 4
Time

Ingredients

  • 30
    ml
    olive oil
  • 1
    large onion, chopped
  • 1
    carrot, sliced into rings
  • 2
    potatoes, diced
  • 1
    stalk celery, chopped
  • 1
    green pepper, diced
  • 2
    courgettes, sliced into rings
  • 400
    g
    kingklip or similar fish
  • 200
    g
    yellowtail or other firm fish
  • 200
    g
    red roman or similar fish
  • salt and lemon pepper
  • 12
    mussels in their shells
  • 8
    prawns, cleaned
  • 200
    g
    calamari rings
  • 500
    ml
    chicken or vegetable stock (you may need more)
  • 125
    ml
    white wine
  • 20
    ml
    cornflour for thickening
  • 190
    ml
    cream
 

Method

 
Heat the oil in a medium-sized saucepan (or pot if making the dish over the coals) and sauté; the vegetables over medium heat until glossy and lightly browned. Cube the fish and season with salt and pepper. Arrange the vegetables, fish, mussels, prawns and calamari rings in alternating layers in the saucepan and pour over the hot stock. Bring to the boil, reduce the heat and add the white wine. Cover and simmer slowly until the fish is just done, about 30 minutes. Blend the cornflour with the cream and add to the potjie. Mix gently and simmer for another five minutes until the sauce thickens slightly and is nice and creamy. Season with salt and lemon pepper if necessary. Serve with rice and lemon wedges and garnish with fresh lemon leaves.
 

Read more on: fish/seafood
 

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