Author Topic: Seafood potjie  (Read 5207 times)

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Offline Ray Hall

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Seafood potjie
« on: July 17, 2009, 07:54:39 AM »
45 ml butter
4 large onions, chopped
3 large cloves garlic, crushed
2 green peppers, seeded and diced
250 g fresh brown mushrooms, sliced
750 ml uncooked long-;grain rice
4 chicken stock cubes
2 litre hot water
300 g fish such as hake or kabeljou, cubed
300 g frozen calamari or prawns
400 g frozen or canned mussels
salt and lemon pepper
80 ml white wine

Melt the butter in a large, deep cast-iron pot and sauté; the onions, garlic, green peppers and mushrooms over medium heat until soft. Add the rice and mix. Dissolve the stock cubes in the water and add to the rice mixture. Bring to the boil and cook until the rice is nearly tender and most of the water has been absorbed. Add the seafood, mix lightly and simmer slowly until the seafood is done, adding a little extra water if necessary. Season with salt and plenty of lemon pepper and add the white wine. Simmer for five minutes, remove from the coals and serve.

Offline John

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Re: Seafood potjie
« Reply #1 on: November 12, 2009, 10:54:10 AM »

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Offline wetfrog

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Re: Seafood potjie
« Reply #2 on: December 16, 2012, 08:39:13 AM »
Spicy Seafood Potjie
Serves: 6 – 8
Cooking Time: 1.5 hours


15 ml brown sugar
15 ml sweet soy sauce
30 ml fresh basil, roughly chopped
30 ml fresh parsley, roughly chopped
1 kg fresh white fish, filleted, or frozen hake steaks
500 g  Prawn meat (med or large)
1 kg frozen seafood mix
2 lemons (juice only)
250 ml thick cream
10 mussels in their shells
20 ml olive oil
30 ml butter
2 large onions
10 ml garlic, crushed
10 ml ginger, freshly, grated
20 ml seafood spices
250 g fresh black mushrooms, sliced
410 g Mexican tomatoes
375 ml fish stock
125 ml sherry

In a large potjie, heat together the oil and butter.
Add the onions, garlic, ginger and seafood spices and fry for 2 minutes.
Add the mushrooms, tomatoes, fish stock, sherry, sugar and soy sauce and simmer gently for 15-20 minutes.
Add the basil and half the parsley, then remove three quarters of this mixture from the pot and layer it, alternating with the seafood.
Start with the white fish, then the prawns, then the seafood mix.
Add the lemon juice, secure the lid and allow to simmer for 20 to 30 minutes without stirring.
Just before serving, add the cream, mussels and the remaining parsley and heat through for about 5 minutes.
Serve with white rice, fresh bread or mashed potatoes