Seafood potjie

Ingredients

• 3 Tbsp (45ml) canola oil
• 2 onions, chopped
• 1 bulb fennel, chopped (reserve fronds)
• 3 cloves garlic, sliced
• 3cm knob ginger, peeled and grated
• 1 red or green chilli, deseeded and chopped
• 2 tsp (10ml) smoked or regular paprika
• 1 cup (250ml) white wine (optional)
• 1 can (400g) tomato purée
• 1 Tbsp (15ml) sugar
• 4 cups (1L) fish stock
• 1 packet (3) bell peppers, deseeded and roughly chopped
• 1 packet (500g) risoni (pasta rice) or basmati rice
• 3 fillets (about 100g each) kingklip or hake, skinned and cut into large chunks
• 10-12 prawns, defrosted and deveined
• 1 packet (about 450g) fresh mussels, cleaned
• Salt and milled pepper
• Juice (60ml) and grated peel of 1 lemon
• 3 Tbsp (45ml) chopped parsley

Method

1. Heat oil in a large cast iron pot over hot coals.
2. Fry onions, fennel, garlic, ginger and chilli for 3 minutes.
3. Add paprika and fry for a minute.
4. Add wine, if using, and simmer for 3-5 minutes.
5. Stir in tomato purée, sugar and fish stock.
6. Adjust coals so that potjie is simmering over low heat, cover with the lid and simmer for 20-30 minutes (don’t be tempted to stir).
7. Add peppers, cover, and simmer for 8 minutes.
8. Add risoni, kingklip, prawns and mussels. 
9. Cover and simmer for 10-12 minutes.
10. Remove from heat, season and stir through lemon juice and peel, parsley and fennel fronds.
11. Serve immediately.

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