seafood potjiekos

cayenne pepper paprika nutmeg salt and pepper baby shrimps tiger prawns langoustines tuna octopus sea bass redfish fish stock white wine Noilly Prat coconut milk lime

A South African seafood potjie. There are many variants of this dish. The only thing they all have in common is: it contains fish and seafood and is made in a cast iron pot, preferably over a wood fire. The main ingredients in this version are: baby lobsters, tiger prawns, langoustines, tuna (with sustainability label), octopus, sea bass fillet and redfish. In the traditional South African version, hake and mussels or other shellfish also go in. But my 'potjie' was already full!

Prepare the wood fire. Use wood and not charcoal. Let the wood burn until most of the flames have gone. To begin with, hang the kettle low on the fire. The vegetables in this dish are fresh peeled coeur de boeuf tomatoes, celery, red pointed peppers, yellow peppers, carrots, sliced spring onions, red onions, garlic and fennel. Sauté these in the cauldron in a little olive oil. Add as fresh herbs: parsley, chives, tarragon and coriander. The dried herbs and spices are: cayenne pepper, paprika, nutmeg, pepper and salt. Mix everything well and fill the kettle with the fish and seafood. Here, we chose baby lobsters, tiger prawns, langoustines, tuna (with sustainability label), octopus, sea bass fillet and redfish. Fill the cauldron further with fish stock, white wine, a dash of Noilly Prat and coconut milk. Close the lid and let the pot simmer, first close to the fire. Hang the pot higher and keep the preparation warm until use, on a low heat. Finish on the plate with fennel greens, chopped parsley and chunks of lime.

Nederlands - français

tomatoes celery red peppers yellow peppers carrots spring onions red onions garlic fennel olive oil parsley chives tarragon coriander