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Seafood Potjie

Name: Seafood Potjie
Prep time: PT25 minutes
Cook time: PT25 minutes
Total time: PT50 minutes
Yield: 6
Cuisine: South Africa
Ingredients: 500g undefined Mussels; 500g undefined Firm white fish fillets; 300g undefined Large prawns; 2 tablespoons undefined Olive oil; 1 large undefined Onion; 3 cloves undefined Garlic; 250ml undefined Dry white wine; 200ml undefined Fish or vegetable stock; 200ml undefined Heavy cream; 2 tablespoons undefined Fresh parsley; to taste undefined Salt; to taste undefined Black pepper

A rich and flavorful coastal seafood stew, featuring tender mussels, flaky fish, and succulent prawns simmered in a creamy white wine broth. Traditionally cooked in a cast-iron potjie pot over an open fire, but adaptable for stovetop cooking.

準備時間25 minutes

調理時間25 minutes

合計時間50 minutes

分量6

難易度Medium

2件の編集· Feb 8

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👨‍🍳 作り方

1
Prepare the aromatics. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat (or prepare your potjie pot over medium coals). Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 7 minutes
2
Deglaze and add fish. Pour in the white wine and scrape the bottom of the pot to loosen any browned bits. Bring to a simmer and let it reduce slightly for about 2 minutes. Add the fish pieces to the pot, ensuring they are submerged in the liquid. Cover and simmer gently for about 8-10 minutes, or until the fish is just starting to flake.
⏱️ 10 minutes
3
Add remaining seafood. Add the cleaned mussels and peeled prawns to the pot. Stir gently to combine with the fish and liquid. Cover the pot and continue to cook for another 5-7 minutes, or until the mussels have opened and the prawns have turned pink and opaque. Discard any mussels that remain closed.
⏱️ 7 minutes
4
Finish with cream and season. Pour in the heavy cream and the fish or vegetable stock. Stir gently to incorporate. Allow the stew to heat through for 1-2 minutes, but do not boil vigorously, as this can cause the cream to split. Season generously with salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley before serving.
⏱️ 3 minutes

調理履歴を記録する

💡 プロのコツ

✓Ensure all mussels are fresh and discard any that are open before cooking or closed after cooking.
✓Avoid overcooking the seafood; it should be just cooked through for the best texture.
✓This dish is a beloved South African coastal specialty, perfect for sharing.
✓For a stovetop version, use a heavy-bottomed pot or Dutch oven over medium heat. For a traditional potjie, use a cast-iron potjie pot over medium coals.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a pinch of saffron threads to the wine in step 2 for a beautiful color and subtle flavor.
Include other seafood like calamari rings or scallops along with the fish.
For a spicier kick, add a finely chopped chili pepper with the onion.