At a get-together of family and friends, nothing beats the alluring aroma and tantalising taste of a potjie, especially one that simmers with the succulent smack of the sea. Potjiekos has already been a part of our culture for ages, so don’t hurry the process… The longer your potjie cooks, the better it gets.
Kingklip Fillet Cuts 600 g
- 3-4 Onions, finely sliced
- 3 cloves Garlic, minced
- 2 Green bell peppers, sliced
- 1 Red bell pepper, sliced
- 3–4 tbsp (45–60 ml) Fish marsala
- 410 g (1 can) Chopped tomatoes
- 1 kg Kingklip or monk pieces, cut into 3-4 cm cubes.
- 250 g calamari rings
- 200 g mussels
- 800 g Prawns, head on and deveined
- Fresh chopped coriander leaves for garnish
- Place the potjie on the fire to heat.
- Once smoking, add the oil and garlic and sauté for 5 minutes. Constantly stir to prevent burning.
- Add the peppers and sauté for another 5-10 minutes. Add the marsala and stir through.
- Add the chopped tomatoes and heat for 10 minutes. Layer the seafood, but start with the fish pieces, followed by the rest of the ingredients.
- Put the lid on the potjie and allow to simmer for 15-20 minutes on a medium heat. Watch the heat and move the coals/ wood around to prevent too much heat directly on the potjie. Once cooked, remove from the heat and top with chopped coriander.
- Serve with braai bread or crispy Portuguese rolls.