POLOKWANE – What can be more South African than a traditional potjie?
What’s for Dinner says if you are unable to find fresh mussels simply replace with frozen mussels on the half shell, the flavour will be just as great.
Ingredients
- 15ml butter
- 15ml sunflower oil
- 1 large onion, finely diced
- 3 celery stalks, finely diced
- 3 large cloves garlic, crushed
- 15ml Robertsons Spice for Fish
- 1 410g tin tomatoes, chopped
- 1 Robertsons Bay Leaf
- 1 lemon (zest and juice)
- 125ml dry white wine
- 1 x KNORR Vegetable Stock Pot
- 500ml water
- 1kg black mussels, cleaned and scrubbed
- 500g prawns, deshelled and deveined
- 500g hake fillets, cut into chunks
- 15ml corn flour
- 125ml fresh parsley, chopped
- 125ml cream
Method
- Heat butter and sunflower oil in a potjie pot over medium coals.
- Add the onion and celery and sauté until soft, then add garlic and Robertsons Spice for Fish and fry for another minute.
- Add the chopped tomatoes, bay leaf, lemon zest and juice, wine, KNORR Vegetable Stock Pot and water and allow to simmer for 20 minutes uncovered
- Add the mussels, prawns and hake, bring to the boil and cook covered for 8 minutes until the mussels have opened
- While the seafood is cooking stir the corn flour into the cream to make a smooth paste
- Stir in the chopped parsley and the corn flour mix and allow to simmer for 5 minutes to thicken
- Season (to taste) and serve immediately
- Served with steamed white rice
Lekker!
