Crayfish and Kingklip Potjie

Potjie No: 3 or 4
Serves: 6
Cooking Time: ½ hour
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3 cooked crayfish
600 g kingklip fillets, cubed
50 g butter
1 onion, chopped
2 cloves garlic, crushed
50 ml brandy
1/2 each yellow, red and green pepper, seeded and diced
300 g brown mushrooms, sliced
3 tomatoes, skinned and chopped
250 g baby marrows, sliced into rings
10 ml chopped fresh basil or 2 ml dried
30 ml chopped fresh oregano or 10 ml dried
2 ml sugar
Salt and freshly ground black pepper to taste
250 ml dry white wine
50 ml cake flour (if necessary)
40 g butter (if necessary)
125 ml black olives
200 g Feta cheese, crumbled

Split cooked crayfish down the centre, remove dark vein and take the flesh out of the shell and cube.
Save the legs to use in the potjie as well.
Heat butter in potjie and sauté onion and garlic until transparent.
Add crayfish and kingklip.
Heat brandy carefully in a soup ladle and set alight.
Pour flaming brandy over the fish.
Add diced peppers, followed by mushrooms, tomato and baby marrows.
Sprinkle fish and vegetables with basil, 10 ml of the fresh oregano or 2 ml dried, sugar, salt and pepper.
Heat wine in a smaller potjie and add to the vegetables and fish.
Cover with lid and simmer slowly for 30 minutes or until the fish is cooked.
Mix the flour and butter to a paste.
Drop small pieces of this mixture into the potjie to thicken juices if necessary.
Add black olives and sprinkle with cheese.
Finally sprinkle over remaining oregano.

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