Fish and Potato Potjie

Fish and Potato Potjie
Potjie No: 3/4 or 1, and 2 or 3
Serves: 6
Cooking Time: 1 hour
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1 kg kingklip fillets, cut into portions
2 large onions, sliced
3-4 cloves garlic, crushed
30 ml olive or cooking oil
500 g potatoes, thinly sliced
15 ml chopped fresh dill or 5 ml dried
50 ml chopped fresh parsley or 20 ml dried
7 ml salt
Freshly ground black pepper to taste
Lemon juice to taste
250 ml milk or thin cream
250 ml fish stock
30 ml butter

Sauté onion and garlic in heated oil in the larger potjie.
Remove and set aside.
Arrange half the potato in bottom of potjie, sprinkle with half the sautéed onion mixture.
Combine the dill, parsley, salt and pepper.
Season onion with a third of the seasoning.
Place fish fillets on top, sprinkle with lemon juice and a third of the seasoning.
Arrange remaining potato on top of fish and sprinkle with remaining onion and seasoning.
Heat milk or cream and fish stock in a smaller potjie.
Pour over fish and potato.
Dot with butter, cover with lid and simmer very slowly over a small fire for 30-45 minutes or until potato is cooked.

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