SEAFOOD POTJIE
WITH SAFFRON & CITRUS
SERVES 4
INGREDIENTS
POTJIE
300 g Breco Vannamei prawns, deveined
300 g Breco Half Shell Mussels
200 g Breco Squid Rings
500 g Hake fillets, cubed
30 ml (2 tbsp) Olive oil
2 Onions, chopped
2 Cloves of garlic, crushed
2 Red peppers, sliced
2 Tomatoes, grated
5 ml (1 tsp) Saffron threads OR 10ml (2 tsp) turmeric, for colour
Finely grated zest of 1 orange
250 ml (1 cup) Dry white wine (can be non-alcoholic)
500 ml (2 cups) Fish stock
Salt & pepper, to taste
ROOSTERKOEK
500 g Ready-made bread dough, at room temperature
Bread flour, as needed
METHOD
To make the potjie
1
Heat the oil in a potjie or heavy pot. Sauté onions, garlic and peppers until softened.
2
Add the grated tomato, saffron (or turmeric) and orange zest. Cook 5 minutes.
3
Pour in the wine and stock, season with salt and pepper and bring to a simmer.
4
Add the hake and squid first; cook for 15 minutes.
5
Add prawns and mussels; simmer until just cooked and mussels open.
To make the roosterkoek
6
Divide the dough into 10-12 equal pieces. Roughly form into balls. Arrange on a flour strewn surface. Set aside until doubled in size.
7
Put a braai grid on prepared coals, arrange the roosterkoek on the grid and over low heat. Turn the roosterkoek often; braai until cooked through and lightly charred. Serve the potjie with the roosterkoek.
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