Rice and Seafood Potjie

Potjie No: 1 and 2
Serves: 10
Cooking Time: 1 hour
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250 g each of the following fish:
– squid, cleaned and cut into rings
– prawns, deveined and shelled
– monkfish, cut into pieces
– fresh or canned mussels, with shell
– kabeljou fillets
30 ml olive oil
2 onions, chopped
2 cloves garlic, chopped
1 x 410 g can tomatoes, coarsely chopped
15 ml fresh oregano or 5 ml dried
15 ml chopped fresh parsley or 5 ml dried
7 ml salt
White pepper to taste
500 g uncooked rice
2 litres fish stock

Heat oil in potjie.
Add fish, a few pieces at a time and fry to a golden brown.
Add onion and garlic and sauté until transparent.
Add tomato, herbs and seasonings and simmer for a few minutes.
Spoon rice on top of fish.
Heat stock in smaller potjie and pour over rice.
Cover with lid and simmer slowly for ¾ – 1 hour or until the liquid has been absorbed.

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One Comment

  1. Shane

    23 November 2013 at 00:59

    excellent recipe

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