Spicy seafood potjie

Recipe from: 7/1/2001 12:00:00 AM
Ingredients 20
Servings 6
Time 40 minutes

Ingredients

  • 20
    ml
    olive oil
  • 30
    ml
    butter
  • 2
    large onions
  • 10
    ml
    garlic, crushed
  • 10
    ml
    ginger, freshly, grated
  • 20
    ml
    seafood spices
  • 250
    g
    fresh black mushrooms, sliced
  • 410
    g
    Mexican tomatoes
  • 375
    ml
    fish stock
  • 125
    ml
    Old Brown Sherry (optional)
  • 15
    ml
    brown sugar
  • 15
    ml
    sweet soy sauce
  • 30
    ml
    fresh basil, roughly chopped
  • 30
    ml
    fresh parsley, roughly chopped
  • 1
    kg
    fresh white fish, filleted, or frozen hake steaks
  • 500
    g
    fresh or frozen prawns, shelled and cleaned
  • 1
    kg
    frozen marinara mix
  • 2
    lemons (juice only)
  • 250
    ml
    thick cream
  • 10
    mussels in their shells
 

Method

1 hour
 
1 In a large potjie, heat together the oil and butter. Add the onions, garlic, ginger and seafood spices and fry for 2 minutes. 2 Add the mushrooms, tomatoes, fish stock, sherry, sugar and soy sauce and simmer gently for 15-20 minutes. 3 Add the basil and half the parsley, then remove three quarters of this mixture from the pot and layer it, alternating with the seafood. (Start with the white fish, then the prawns, then the marinara mix.) 4 Add the lemon juice, secure the lid and allow to simmer for 20 to 30 minutes without stirring. 5 Just before serving, add the cream, mussels and the remaining parsley and heat through for about 5 minutes. Serve with white rice and a green salad. Serves: 6-8 Preparation time: 40 minutes Cooking time: 1 hour
 

Read more on: fish/seafood
 

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