Seafood Potjie

Ingredients:

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large red onion, diced
1kg black mussels, cleaned
500g prawns, veins removed
500g hake fillets, cut into small pieces
125ml dry white wine
250ml sour cream
125ml parsley, diced
Salt to season

Method:

1. Preheat a small potjie pot over medium coals and add the olive oil and butter.

2. Fry the onion until golden brown, then add garlic, and leave for a minute.

3. Toss in the mussels, prawn and hake fillets, and then add the wine.

4. Bring to the boil, and cook for approximately 6 – 8 minutes or until the mussels have opened (get rid of any unopened ones), and the prawns and hake are cooked.

5. Add sour cream, parsley, and salt to taste, then stir until nicely mixed. Serve immediately.

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