Spicy seafood potjie
|1 1/2||onion — large, sliced|
|2||red chilli — chopped|
|8||garlic — cloves, sliced|
|4x||tinned tomatoes — chopped|
|2x||sun-dried tomatoes — marinated in vinaigrette, chopped|
|2 tsp||dried chilli flakes|
|2 heaped tsp||sugar|
|1 tsp||fish sauce|
|salt — to taste|
|4||fresh Italian parsley — finely chopped|
|2 kg||mussels — cleaned|
|500 g||kingklip — cubed|
|750 g||calamari — tubes|
|lemon — cut into wedges, to serve|
For the tomato base:
Heat the pojie on the braai or over a flame or a large cast iron pot on the stove on medium heat.
Add 45 ml oil and the onions.
Fry for a few minutes, stirring.
Add bay leaves and chopped chillis.
When onions have softened, add the pureed canned tomato and sundried tomatoes.
Cook, stirring for a few minutes, watching out for splattering – the sauce will start to thicken. Add water, sugar, chili flakes, fish sauce and salt.
Cook for 10 minutes, lowering the heat and allowing the flavours to develop. Add the parsley
The sauce will continue to deepen in flavour as it cools.
Store in a cool place once cooled, if using the next day. If not, proceed with seafood.
Place potjie back on braai (or pot on stove). Taste and re-season, if you prefer.
Discard all mussels that do not open. You can tap them gently and give them a few minutes- some may open yet.
Add mussels and kingklip to the sauce. Allow to cook on medium-low heat for 7-8 minutes, until the fish is cooked through.
In mean while, dry the calamari on kitchen paper towels. Pan fry in a non stick pan, on high, with a tablespoon or two of olive oil until brown on both sides. Should take 30 seconds per side. Remove and add to potjie.
Mix all the seafood through the sauce gently and season one last time.
Serve with lemon wedges, more parsley and slices of crusty bread.