West Coast seafood potjie
SERVES: 4 TIME TO MAKE: Less than 30 minutesNothing beats a potjie – except when the cooking time outlasts hungry guests. Succulent with a delicious smack of the sea, this one cooks in minutes!
DOWNLOAD RECIPE SHOP INGREDIENTS ONLINEINGREDIENTS
- 1 knob PnP butter
- 1 glug PnP Finest extra-virgin olive oil
- 1 large PnP red onion, finely chopped
- 4 cloves PnP garlic cloves, finely chopped
- 1 kilogram black mussels, cleaned and beards removed
- 500 grams prawns, deveined
- 500 grams firm white fish fillets, cut into chunks
- 125 ml PnP dry white wine
- 250 ml PnP cream
- 125 ml PnP chopped parsley
- 1 pinch PnP salt
- 4 cups steamed white rice, or crusty bread, for serving
METHOD
- Heat butter and a glug of oil in a potjie over medium coals.
- Fry onion until soft, add garlic and fry for another minute.
- Toss in mussels, prawns and fish and pour over wine.
- Bring to the boil and cook covered for 6-8 minutes or until mussels have opened (discard unopened ones) and prawns and fish are just cooked.
- Add cream and parsley and gently stir to combine.
- Season and serve immediately with rice or bread.
