A proud member of the Sea Harvest Group
Group
Australia
Saldanha
A generous potjie layered with fish, prawns, mussels and seafood in a rich, smoky tomato sauce.
Potjie Base
3 Tbsp (45 ml) olive oil
2 large onions, sliced
4 garlic cloves, crushed
2 carrots, sliced
2 celery stalks, sliced
1 red pepper, sliced
2 Tbsp (30 ml) tomato paste
2 × 400 g tins chopped tomatoes
1 cup (250 ml) fish stock
2 bay leaves
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) sweet paprika
1 tsp (5 ml) dried thyme
1 tsp (5 ml) dried origanum
Salt and freshly ground black pepper
Seafood
500 g Sea Harvest Cape Whiting Portions, defrosted slightly and cut into large pieces
600 g Sea Harvest Seafood Mix (incl. a selection of squid, mussels, crabsticks and other fish)
½ box (400 g) Sea Harvest Head-on Vannamei Prawns, cleaned
To Serve
1 lemon, juiced
Handful fresh parsley, roughly chopped
1 small loaf ciabatta, brushed with olive oil and toasted
Potjie Base
Heat the olive oil in a large potjie pot over a medium fire or on the stovetop over medium heat.
Add the onions and cook for 8–10 minutes, stirring occasionally, until softened and lightly caramelised.
Add the garlic, carrots, celery and red pepper. Cook for 5–7 minutes, or until the vegetables begin to soften.
Stir in the tomato paste and cook for 1–2 minutes. Add the chopped tomatoes, fish stock, bay leaves, smoked paprika, sweet paprika, thyme and origanum. Season with salt and pepper.
Bring to a gentle simmer, cover with the lid and cook for 20–25 minutes.
Seafood
Add the Sea Harvest Cape Whiting Portions to the sauce, followed by the Sea Harvest Seafood Mix.
Arrange the Sea Harvest Vannamei Prawns* on top. Cover and cook gently for 10–12 minutes, or until the fish flakes easily and all the seafood is cooked through.
Avoid stirring once the seafood has been added. Instead, gently shake the pot occasionally to distribute the sauce without breaking up the fish.
*Note: If preferred, pan-fry the Vannamei prawns in butter separately before adding them to the bowls. This allows better control over the cooking time.
To Serve
Remove the potjie from the heat and drizzle over the lemon juice. Scatter with chopped parsley and serve immediately with toasted ciabatta.
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