Name: Seafood potjie with lemon dumplings
Yield: 6 servings
Cuisine: Boil
Ingredients: 1.00 onion sliced into rings; 1.00 garlic cloves, crushed; 30.00 ml fresh chillies 573; 250.00 ml wine white; 410.00 g tomatoes whole peeled, finely chopped; 30.00 ml tomato purée; 5.00 ml dried thyme; sea salt and freshly ground black pepper; 350.00 g fish white flesh, cubed; 100.00 g prawns cleaned; 250.00 g calamari rings; 200.00 ml flour self-raising; 50.00 ml margarine; salt and freshly ground black pepper to taste; 15.00 ml fresh parsley chopped; 1.00 lemon zest and juice; 65.00 ml water cold

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Ingredients (17)

POTJIE

1.00	onion — sliced into rings
1.00	garlic — cloves, crushed
30.00 ml	fresh chillies — 573
250.00 ml	wine — white
410.00 g	tomatoes — whole peeled, finely chopped
30.00 ml	tomato purée
5.00 ml	dried thyme
	sea salt and freshly ground black pepper
350.00 g	fish — white flesh, cubed
100.00 g	prawns — cleaned
250.00 g	calamari — rings

DUMPLINGS

200.00 ml	flour — self-raising
50.00 ml	margarine
	salt and freshly ground black pepper — to taste
15.00 ml	fresh parsley — chopped
1.00	lemon — zest and juice
65.00 ml	water — cold

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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.