Two Oceans Seafood Potjie

Potjie No: 3
Serves: 6
Cooking Time: 1 hour
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1 octopus
10 alikreukels
18 white mussels
18 black mussels
2 crayfish
1 kg musselcracker or yellowtail
2 onions, sliced
15 ml cooking oil or olive oil
250 ml uncooked rice
5 ml grated lemon rind
30 ml fresh dill or 10 ml dried fish stock
Salt to taste
Freshly ground black pepper to taste
Chopped fresh parsley

Prepare seafood as follows

  • Octopus: Beat the octopus on the rocks until it is limp. Drop it quickly into boiling water, then remove and pull off the skin. Slice legs into rings and set aside.
  • Alikreukel: Boil alikreukel in the shell in boiling seawater for 20 minutes. Take them out of their shells and remove the trapdoor and viscera. Rinse well.
  • White mussels: Cover with fresh cold water and leave to soak for 30 minutes. Pour off water and repeat process 3 times until all the sand has been removed.
  • Black mussels: Scrub well with stiff brush and remove any seaweed. Cover with cold water and leave to soak for 30 minutes. Pour off water and repeat process at least 3 times to remove all the sand. Use only closed mussels, since damaged ones are not safe to eat.
  • Crayfish: Cook on the beach in seawater – 15 minutes from the time the water starts to boil. Cut the crayfish, claws and all, in half, remove intestinal vein and set aside.
  • Musselcracker or yellowtail: Fillet fish, remove skin and cut into portions. Use head and bones to make stock in smaller potjie. Strain stock and set aside until required.

Prepare potjie as follows

  • Sauté onion in the heated cooking or olive oil.
  • Add rice, lemon rind and dill and sauté for a minute or two.
  • Add enough stock to cover rice completely.
  • Arrange fish in potjie starting with the octopus, followed by the alikreukel.
  • Simmer for approximately 10 minutes.
  • Now arrange musselcracker or yellowtail portions on top.
  • Follow with the crayfish halves and finally all the mussels.
  • Cover with lid and simmer for approximately 10 minutes or until all the shells have opened.
  • Remove all unopened shells and discard.
  • Season to taste with salt and pepper.
  • Cover with lid and heat through for a few minutes.
  • Sprinkle with chopped parsley and serve.
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