West Coast seafood potjie

SERVES: 4 TIME TO MAKE: Less than 30 minutes

Nothing beats a potjie – except when the cooking time outlasts hungry guests. Succulent with a delicious smack of the sea, this one cooks in minutes!




  • 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


  • 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.