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Seafood Potjie
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.
🧂 Ingrediënten
- 500g Mussels
- 500g Firm white fish fillets
- 300g Large prawns
- 2 tablespoons Olive oil
- 1 large Onion
- 3 cloves Garlic
- 250ml Dry white wine
- 200ml Fish or vegetable stock
- 200ml Heavy cream
- 2 tablespoons Fresh parsley
- to taste Salt
- to taste Black pepper
👨🍳 Instructies
- 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
💡 Pro Tips
- ✓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.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- 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.