This is a really delicious and easy way to cook a seafood potjie. I think many people are intimidated by cooking seafood but I find that there are a few rules that I always follow and it always comes out great. Never over cook the prawns, usually 5 minutes is enough. Either cook calamari VERY quickly or VERY long, in between = elastic band texture.
50 g butter
1 large onion, finely diced
2 cloves garlic, crushed
2 tins chopped tomatoes
10 ml fish spice
5 ml salt
10 ml sugar
peri peri sauce
black pepper to taste
500 g hake fillets, cut into chunks
500 g calamari steaks, cut into chunks
500 g prawns, cleaned , shell removed
250 g squid tentacles
1 kg clams in their shells, cleaned
60 ml cornflour mixed with 400 ml milk
Italian parsley to sprinkle over
In a large cast-iron pot, fry the onions and garlic until soft and golden
Add the tomatoes and spices and allow to reduce a little.
Add the hake fillets and cook for 2 minutes.
Add the calamari steaks and cook for another 6-8 minutes (until the calamari is tender).
Add the prawns, squid and clams and allow to cook for another 2-3 minutes.
Add the cornflour mix and allow to thicken
Check the seasoning, adjust to taste and serve hot with rice and some crusty bread.
Category: Outdoor Cooking
Cuisine: South African