Seafood Potjiekos
Seafood Potjiekos. It brings a true taste of South Africa straight to your dining table.
Ingrédients
- 2 tbsp oil or butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green pepper, chopped
- 2 tomatoes, chopped (or 1 can chopped tomatoes)
- 2 tbsp tomato paste
- 1 cup fish or vegetable stock
- 1 cup white wine (optional but recommended)
- 500 g firm fish (hake or kingklip), cut into chunks
- 300 g prawns, peeled
- 300 g mussels (cleaned, shells removed or half-shell)
- 1 tsp paprika
- 1 tsp curry powder (optional, SA twist)
- salt and pepper to taste
- fresh parsley, chopped
- juice of ½ lemon
Instructions
- Heat oil in a potjie pot over medium coals.
- Sauté onion, garlic, and green pepper until soft.
- Add tomatoes, tomato paste, paprika, and curry powder. Cook for a few minutes.
- Pour in stock and white wine. Simmer gently for 10–15 minutes.
- Layer seafood: first fish, then prawns, then mussels on top.
- Cover and cook gently for 20–30 minutes.⚠️ Do not stir—this keeps the layers intact.
- Season with salt, pepper, lemon juice, and sprinkle parsley before serving.
