Seafood Potjie

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Seafood Potjie 

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.

Prep Time:
Cook Time:
Total Time:
Serves: 8
  • 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

  1. In a large cast-iron pot, fry the onions and garlic until soft and golden

  2. Add the tomatoes and spices and allow to reduce a little.

  3. Add the hake fillets and cook for 2 minutes.

  4. Add the calamari steaks and cook for another 6-8 minutes (until the calamari is tender).

  5. Add the prawns, squid and clams and allow to cook for another 2-3 minutes.

  6. Add the cornflour mix and allow to thicken

  7. Check the seasoning, adjust to taste and serve hot with rice and some crusty bread.

Category: Outdoor Cooking

Cuisine: South African

Sub-Category: Seafood

Total Views: 4377

Word Count: 520

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