RCI-SF.005.0024.001
Fish Potjie
Potjiekos - cooking food in a three-legged cast-iron pot suspended over the coals - has been a South African tradition since the days when travellers ventured into the unexplored interior of the country.
Prep25 min
Cook40 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- 10 ml
- onion1 mediumsliced
- garlic2 clovescrushed
- green sweet pepper1 mediumseeded and sliced or 1 green chilli, seeded and chopped
- tuna steaks2 unittrimmed
- hake or kingklip500 gfilleted and cut into portions
- mussels24 - 36 unitcleaned
- 5 ml
- 5 ml
- 1 unit
- 5 ml
- 30 ml
- beer or dry white wine125 ml
Method
1
Heat sunflower oil in a large potjie or heavy-bottomed pot over medium-high heat.
2
Add sliced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
3
Stir in crushed garlic and green sweet pepper, cooking for another 2 minutes until fragrant.
2 minutes
4
Add tomato paste and stir well to coat the vegetables and create a flavorful base.
5
Pour in beer or dry white wine, scraping up any browned bits from the bottom of the pot, and let simmer for 2 minutes.
2 minutes
6
Add bay leaf, salt, and chopped fresh oregano, stirring to combine.
7
Place tuna steaks into the pot, nestling them among the aromatics, and cook for 4 minutes to begin firming.
4 minutes
8
Carefully add hake or kingklip portions around and between the tuna, maintaining a gentle simmer.
9
Arrange cleaned mussels over the fish and sprinkle with lemon juice, covering the pot with a lid.
10
Cook covered over medium-low heat until mussels open fully and fish is cooked through, approximately 12-15 minutes, discarding any unopened mussels.
14 minutes
11
Taste and adjust seasoning with additional salt if needed, then ladle into serving bowls, ensuring each portion contains an assortment of fish and mussels with broth.