Made this yesterday. Amazing recipe! Made it a little spicier by doubling the ginger and garlic, and added 2 fresh chili’s. Also made it using Kabeljou(layer 1), Prawns(Layer 2) and Crab(Layer 3)- Pritesh

Potjie No: 3 Pot guide
Serves: 6 – 8
Cooking Time: 1.5 hours
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Ingredients

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
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 sherry

Method

• In a large potjie, heat together the oil and butter.
• Add the onions, garlic, ginger and seafood spices and fry for 2 minutes.
• Add the mushrooms, tomatoes, fish stock, sherry, sugar and soy sauce and simmer gently for 15-20 minutes.
• 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.
• Add the lemon juice, secure the lid and allow to simmer for 20 to 30 minutes without stirring.
• 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.

The post Spicy Seafood Potjie first appeared on Potjiekosworld.

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

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.

The post Seafood Potjie with Lemon Dumplings first appeared on Potjiekosworld.