Just as the Portuguese use dried cod to make bacalao, fishing communities around the Cape’s West coast add dried, salted snoek fish to soups, stews and casseroles along with locally grown vegetables, to create flavours that are uniquely South African. Here’s one of our favourite stews, just for you.
Chunky Hake Fillets 500 g
- 1 kg seafood (mussels/Cape Hake chunks/haddock chunks/prawns/shrimps)
- 2 cups (500 ml) milk
- 1 tbsp (15 ml) olive oil
- 2 thinly sliced sticks celery
- 3 leeks washed and sliced
- 2 spring onions, finely chopped
- 2 bay leaves
- 3 potatoes, peeled & cubed
- 2 cups (500 ml) fish or chicken stock
- 125 g frozen or canned sweet corn
- 1 cup (250 ml) cream
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped parsley
- 1 tbsp (15 ml) Maizena cornflour (optional)
- Heat oil in saucepan and add celery, leeks, bay leaves and potatoes and cook for 5 minutes. Pour in the stock and milk.
- Bring to boil and simmer for 10 minutes. Add the seafood and simmer for 5 minutes.
- Add sweet corn, cream, salt and pepper (to taste). Heat through gently and then stir in the parsley and serve.