Seafood Stew

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.

Serves 3-5

Seafood Stew

Serves 3-5

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.

Ingredients

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)

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Method

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.

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Shallow Pan Fry Fish

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.

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