Quick West Coast seafood potjie

By admin
23 November 2012

Nothing beats a potjie – except when the cooking time outlasts hungry guests. Succulent with a delicious smack of the sea, this one cooks in minutes!

Preparation: Less than 30 minutes

Serves: 4


Main Ingredients

1 knob PnP butter

1 glug PnP olive oil

1 large onion, finely chopped

4 cloves garlic, finely chopped

1 kilogram black mussels, cleaned and beards removed

500 grams prawns, deveined

500 grams firm white fish fillets, cut into chunks

125 ml no name dry white wine

250 ml PnP cream

125 ml chopped parsley

1 pinch salt and milled pepper

4 cups steamed white rice, or crusty bread, for serving

Recommended wine: PnP Chardonnay


  • Heat butter and a glug of oil in a potjie over medium coals.
  • Fry onion until soft, add garlic and fry for another minute.
  • Toss in mussels, prawns and fish and pour over wine.
  • Bring to the boil and cook covered for 6-8 minutes or until mussels have opened (discard unopened ones) and prawns and fish are just cooked.
  • Add cream and parsley and gently stir to combine.
  • Season and serve immediately with rice or bread.

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