Fish Under A Lid
Potjie No: 1 and 3
Cooking Time: 1 hour
Print Recipe » Email Recipe »
1.2 kg mixed fish (squid, kingklip, kabeljou, red roman or white steenbras)
6 slices French bread
50 ml chopped fresh parsley
50 ml olive oil
1 onion, chopped
2 cloves garlic, chopped
1/2 red Spanish sweet pepper, seeded and chopped
1 x 410 g can tomatoes, chopped or 4 large tomatoes, skinned and chopped
100 ml dry white wine
10 ml salt
Freshly ground black pepper to taste
50 ml butter
5 ml lemon juice
5 ml grated lemon rind
First prepare the tomato sauce separately in the smaller potjie.
Heat half the oil, add onion, garlic and red pepper and sauté until transparent.
Add tomato, wine, salt and pepper.
Cover with lid and simmer until sauce has thickened.
Pour remaining oil into larger potjie and heat.
Add fish a few pieces at a time and fry until golden brown.
Pour slightly thickened tomato sauce over fish.
Cover and simmer gently for about 15 minutes.
To prepare lemon butter, soften butter with fork and blend in lemon juice and rind.
Spread bread with lemon butter, then arrange bread slices on top of fish, buttered-side under.
Replace lid and allow to simmer for about 5 minutes.
Sprinkle with parsley and serve.