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