Fish potjie

SERVES 6

Preparation time: 10-15 min

Cooking time: about 45 min

• 30 ml (2T) olive oil

• 30g butter

• 3 onions, coarsely chopped

• 4 garlic cloves, finely chopped

• Salt and freshly ground black pepper

• 2 kg mixed fresh seafood or 3-4 types of fish, cubed

• 1-2 litres (4 c) seafood stock

• 375 ml (1 ½ c) dry white wine

• 5 ml (1t) saffron

• 150 ml finely chopped fresh fennel

• 1 can (410 g) chopped tomatoes

1 Heat the olive oil and butter in a flat-bottom cast-iron pot and fry the onions and garlic until soft and translucent. Season with salt and pepper

2 Add the rest of the ingredients and bring to the boil. Cover.

3 Remove some of the coals to bring down the heat and prevent the fish from disintegrating as it cooks.

4 Simmer for 30-40 minutes or until cooked and fragrant. Season with salt and pepper. Serve with rice or freshly baked bread.

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