Creamy Seafood and Wine Potjie Recipe
Creamy Seafood and Wine Potjie Recipe. An easy South African pot on coals by open fire for the best family lunch or dinner meal, slow cooked.
- Prep Time: 30 min
- Cook Time: 35 min
- Total Time: 65 min
- Yield: 6 1x
- Category: meals, lunch, dinner
- Method: Grill on braai or barbecue
- Cuisine: South african
Ingredients
Scale
- 250 ml of full cream
- 500 g of mixed seafood of choice (muscles, calamari, shrimps so on)
- 1 white onion chopped
- 5 piquante peppers(peppadew peppers) chopped finely
- 250 g mushrooms chopped
- 2 medium tomatoes chopped
- 1 bottle of dry white wine
- salt and pepper to taste
- 4 teaspoons of garlic cloves finely chopped
- olive oil to baste with.
Instructions
- Light the coals or wood and allow coals to cool down to a medium heat.
- Once the coals have died down, put your medium pot over the coals and add the oil to cover the bottom of the pot.
- Once the oil has heated up, add the onions, stir and allow to go translucent.
- Once the onions look glossy, add the mushrooms, stir and allow to fry for a minute.
- Once the mushrooms have softened slightly, add the piquante peppers (ie peppadew peppers), tomatoes and garlic. Stir and allow to fry.
- Add the seafood mix, stir.
- Add 4 cups white wine to the medium pot, to allow the seafood and onion mix to simmer.
- For 30 minutes allow the seafood mixture to simmer in the juices and white wine with the lid on. Watch the pot, and make sure the liquid does not dry out. If it does keep adding white wine.
- After 30 minutes, add the cream gradually, stir and allow to simmer over a medium to low heat with the lid off.
- Once the liquid looks thicker, take the pot off the heat.
- Serve with fresh bread rolls and salad.
Notes
Any mix of seafood can be added that you prefer.
Shell fish goes well with a light white wine, or sparkling wines.