- 4 Tbs olive oil
- 1 fennel bulb, sliced
- 1 onion, sliced
- 4 garlic cloves, chopped
- 1 tsp dried chilli flakes
- 2 tsp tomato paste
- 250ml white wine
- 4 fresh tomatoes, chopped
- Season with salt and pepper
- 400g calamari tubes and tenticles
- 350g prawns, deveined
- 500g mussels
- 1 Lemon
- 30g parsley, chopped
- To serve:
- Lemon wedges
PreparationPlace a potjie pot over hot braai coals then add olive oil, fennel and onion then saute until tender.
Add garlic, chilli flakes and tomato paste then cook for two minutes.
Add the wine, then bring to the simmer and reduce by half.
Add tomatoes, season then lay the seafood on top of the tomatoes starting with the calamari, followed by the prawns then finally the mussels.
Squeeze the juice of a lemon into the pot, season again with salt and pepper, then cover tightly with a lid.
Cook on the fire for 15 minutes without stirring.
Uncover the pot, sprinkle on the parsley, then gently stir the potjie.
Serve potjie in deep bowls, with lemon wedges and flatbread.