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Seafood potjie

Recipe from: 11/5/1998 12:00:00 AM
Ingredients 13
Servings 10


  • 45
  • 4
    large onions, chopped
  • 3
    large cloves garlic, crushed
  • 2
    green peppers, seeded and diced
  • 250
    fresh brown mushrooms, sliced
  • 750
    uncooked long-;grain rice
  • 4
    chicken stock cubes
  • 2
    hot water
  • 300
    fish such as hake or kabeljou, cubed
  • 300
    frozen calamari or prawns
  • 400
    frozen or canned mussels
  • salt and lemon pepper
  • 80
    white wine


Melt the butter in a large, deep cast-iron pot and sauté; the onions, garlic, green peppers and mushrooms over medium heat until soft. Add the rice and mix. Dissolve the stock cubes in the water and add to the rice mixture. Bring to the boil and cook until the rice is nearly tender and most of the water has been absorbed. Add the seafood, mix lightly and simmer slowly until the seafood is done, adding a little extra water if necessary. Season with salt and plenty of lemon pepper and add the white wine. Simmer for five minutes, remove from the coals and serve.

Read more on: fish/seafood

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