Potjie No: 3
Cooking Time: 1 hour
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500 g fresh or frozen stock fish (hake) fillets, cut into portions
500 g smoked haddock fillets, cut into portions
30 ml cooking oil
30 ml butter
1 onion, chopped
500 g fresh or frozen spinach
500 g button mushrooms
15 ml chopped fresh oregano or 5 ml dried
30 ml chopped fresh parsley or 10 ml dried
10 ml salt
Freshly ground black pepper to taste
500 g potatoes, thinly sliced
30 ml lemon juice
250 ml cream
250 ml fish stock or dry white wine
150 ml grated Cheddar cheese
Heat butter and oil in potjie and sauté onion until transparent, then remove and set aside.
If using fresh spinach, rinse thoroughly in cold water.
Discard stalks and chop leaves coarsely.
Meanwhile, place mushrooms in heated butter and oil and sauté for a few minutes, then remove and set aside.
Mix herbs, salt and pepper.
Arrange ingredients in potjie starting with potato.
Sprinkle with a little seasoning mixture followed by the sautéed onion.
Arrange hake fillets on top.
Sprinkle with a little lemon juice.
Spoon spinach on top of fish and follow with haddock fillets.
Sprinkle fish with remaining lemon juice.
Place mushrooms on top of haddock and sprinkle with remaining seasoning mixture. Pour heated cream and stock or wine over.
Cover with lid and simmer very slowly for 30-45 minutes until potato is cooked. Sprinkle with cheese, replace lid and simmer for a further 10 minutes or until cheese has melted.
To produce a golden-brown top, place a few small coals on top of the lid.
Fish, Spinach and Mushroom Potjie
Potjie No: 3