Seafood potjie with lemon dumplings

Gather the gang and enjoy a Saturday evening around the braai and this tasty potjie.
 
potjie

Recipe from: 2/1/1995 12:00:00 AM

 
 

Ingredients

 
  • POTJIE
  • 1
    onion, sliced into rings
  • 1
    clove garlic, crushed
  • 30
    ml
    olive oil
  • 250
    ml
    white wine
  • 410
    g
    whole peeled tomatoes, finely chopped
  • 30
    ml
    tomato purée
  • 5
    ml
    dried thyme
  • salt and freshly ground black pepper
  • 350
    g
    white fish, skinned and cut into pieces
  • 100
    g
    prawns, cleaned
  • 250
    g
    calamari rings
  • DUMPLINGS
  • 200
    ml
    self-raising flour
  • 50
    ml
    margarine
  • salt and pepper to taste
  • 15
    ml
    finely chopped parsley
  • 1
    lemon, juice and rind
  • 65
    ml
    cold water
Servings: Change Serving
 
 

Method

 
Sauté the onion and garlic in the oil until soft.
Add the white wine and boil rapidly.
Reduce the heat and add the tomatoes and their juice.
Add the tomato purée and thyme and season to taste with salt and pepper.
Simmer until the sauce thickens slightly. Meanwhile, prepare the dumplings.
Combine the self-raising flour and butter and rub in until the mixture resembles breadcrumbs.
Season to taste with salt and pepper and add the parsley, lemon juice and rind.
Add the water and mix to form a stiff dough. Shape into 8-10 dumplings.
Add the fish and simmer for five minutes.
Add the shrimps and calamari, arrange the dumplings on top, cover and simmer for about 10 minutes or until the dumplings are done.
Serve immediately.
 

Read more on: fish/seafood
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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