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Seafood Potjie

Serves 6

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.


Use these products

Kingklip Fillet Cuts 600 g

Ingredients

  • 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

Method

  1. Place the potjie on the fire to heat.
  2. Once smoking, add the oil and garlic and sauté for 5 minutes. Constantly stir to prevent burning.
  3. Add the peppers and sauté for another 5-10 minutes. Add the marsala and stir through.
  4. 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.
  5. 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.
  6. Serve with braai bread or crispy Portuguese rolls.

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