Potjie No: 3
Cooking Time: 1.5 hours
1 onion, sliced into rings
1 clove garlic, crushed
30 ml olive oil
250 ml white wine
410 g whole peeled tomatoes, finely chopped
30 ml tomato purée
5 ml dried thyme
Salt and freshly ground black pepper
350 g white fish, skinned and cut into pieces
100 g prawns, cleaned
250 g calamari rings
200 ml self-raising flour
50 ml margarine
Salt and pepper to taste
15 ml finely chopped parsley
1 lemon, juice and rind
65 ml cold water
Sauté the onion and garlic in the oil until soft.
Add the white wine and boil rapidly.
Reduce the heat and add the tomatoes and their juice.
Add the tomato purée and thyme and season to taste with salt and pepper.
Simmer until the sauce thickens slightly.
Meanwhile, prepare the dumplings.
Combine the self-raising flour and butter and rub in until the mixture resembles breadcrumbs.
Season to taste with salt and pepper and add the parsley, lemon juice and rind.
Add the water and mix to form a stiff dough.
Shape into 8-10 dumplings.
Add the fish and simmer for five minutes.
Add the shrimps and calamari, arrange the dumplings on top, cover and simmer for about 10 minutes or until the dumplings are done.