White fish and fennel potjie

SERVES: 4 TIME TO MAKE: Less than 1 hour

A nice, quick potjie that's full of flavour.

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BRAAI RECIPES

INGREDIENTS

  • 1 large fennel bulb
  • 2 tbsp PnP olive oil
  • 1 PnP onion, sliced into petals
  • 2 PnP garlic cloves, lightly crushed
  • 1 dash salt and milled pepper
  • 1.2 kilograms kingklip, or any other firm fish, cut into large chunks
  • 125 ml PnP dry white wine
  • 1 cup fish stock
  • 1 can chopped and peeled tomatoes, (410g)
  • 1 tsp PnP sugar
  • 2 PnP lemons, peel grated
  • 125 ml PnP parsley, chopped
  • 1 loaf crusty bread, to serve

METHOD

  • Slice fennel bulb and stalks, reserving the fronds.
  • Pour oil into a potjie pot and sauté fennel, onion and garlic until the onion is soft and caramelised.
  • Season fish and add to potjie.
  • Pour over wine, fish stock and tomatoes.
  • Stir in sugar and lemon zest and cover.
  • Cook over low coals for 30 minutes.
  • Add parsley and chopped fennel fronds and serve with crusty bread.