food, Recipes

Seafood Potjie Recipe



ingredients

250ml Chardonnay

450g mixed shellfish (mussels and prawns), cleaned

Salt and ground black pepper

15ml olive oil

2 onions, cubed

2 celery sticks, chopped

1 fennel bulb, thinly sliced

1 garlic clove, crushed

30ml flour

250ml vegetable or chicken stock

500g baby potatoes

675g white fish, deboned and filleted

250ml milk

250ml cream

Handful of chopped parsley or chives

For the bouquet garni (tied with kitchen string)

6 parsley stalks

2 thyme stalks

2 bay leaves

method

Prepare fire as usual ensuring there are enough coals to cook a potjie. In a medium-sized cast iron potjie, bring 125ml of the Drostdy-Hof Chardonnay to a simmer. Place the mussels and prawns in the liquid. Cover and steam for five minutes. The prawns are cooked when they have a pink colour. Discard any mussels that have not opened. Remove from the potjie, retaining the cooking liquid for later, and set aside.

Heat the oil in the potjie and lightly fry the onion, celery, fennel and garlic until soft. Stir in the flour and fry for three minutes. Slowly add the remaining 125ml wine while stirring. Bring to a simmer.

Add the stock, bouquet garni and baby potatoes. Season with salt and black pepper. As soon as the potatoes are soft, add the fish, milk and cream. Simmer for five minutes and return the shellfish and reserved liquid to the pot. Stir to combine.

Bring back up to a simmer and remove from the heat. Season to taste and add the chopped parsley or chives. Serve with warm crusty bread.

Serves 4 to 6