2 tuna steaks, trimmed
500 g hake or kingklip, filleted and cut into portions
24 – 36 mussels, cleaned
10 ml sunflower oil
1 medium onion, sliced
2 cloves garlic, crushed
1 medium green sweet pepper, seeded and sliced (or 1 green chilli, seeded and chopped)
5 ml salt
5 ml chopped fresh oregano
1 bay leaf
5 ml lemon juice
30 ml tomato paste
125 ml beer or dry white wine
- Heat the oil in a cast-iron pot and sauté the onion and garlic for about 5 minutes, or until the onion is transparent.
- Add the green peppers or chilli, tuna, hake or kingklip and mussels, then stir in the remaining ingredients.
- Simmer over the coals for 30 – 45 minutes, or until the fish is tender.
- Serve immediately with potjie bread or cooked brown rice.