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Seafood Potjie by Jan Hendrik van der Westhuizen

75 Minutes
8 Servings
16 Ingredients

Description

Make your next braai with family and friends one to remember by serving up this hearty, mixed seafood potjie by Chef Jan Hendrik van der Westhuizen. It’s packed with sustainably sourced ingredients and deliciously fresh flavours.

The best seafood potjie begins with the finest selection from our Forage and Feast range. Tender Patagonian squid tubes and tentacles caught in the North-eastern part of the Atlantic and Pacific oceans. Wild-caught, naturally sweet scallops with the roe conveniently removed. Swordfish with a meaty taste and firm texture, carefully cut by hand and individually vacuum packed.

Let’s not forget our exclusive Cape Point Half Shall Mussels either – juicy and frozen fresh. Put them all in a pot to cook over coals and you get a South African Seafood Potjie recipe to please any palate.

Shop everything you need at your nearest Checkers store, or on the Sixty60 app to have it delivered to your home in 60 minutes.


 

Directions

1 Defrost the squid, scallops, and swordfish according to package instructions. Then remove the items from the packets and place them on a clean dish towel to remove excess water.

2. Place a large skillet on medium-hot coals and allow to heat completely. Add a small amount of oil and allow to heat. Add 20g butter and allow to melt. Add the squid and cook just until golden brown in colour. Remove from the heat and set aside.

3. Add a little more oil to the pan and sear off the scallops on each side. When turning the scallops over, add 50g butter, then remove from the heat and add the content of the skillet together with the squid.

4. Clean the skillet and sear the swordfish portions on each side, then remove from the heat and set aside separately.

5. Heat a number 2 pot over medium-hot coals and add the remaining olive oil. Cook the onions until translucent and stir in the tomato paste.

6. Place the cleaned mussels into the pot and add the wine. Then cover the pot and allow to steam for 5 minutes, before adding the remaining ingredients, and cooking them until the seafood is cooked.

7. Season with salt and pepper and add more lemon if needed.

8. Serve with freshly baked bread.

Ingredients

  • 350g Forage and Feast Frozen Patagonian Squid Tubes & Tentacles
  • 300g Forage and Feast Frozen Scallops
  • 8 portions Forage and Feast Frozen Swordfish
  • 50ml Forage and Feast Cold Extracted Extra Virgin Olive Oil
  • 100g butter
  • 1 onion; finely chopped
  • 10ml tomato paste
  • 1kg fresh mussels; cleaned
  • 300ml dry white wine
  • 50ml lemon juice; freshly squeezed
  • 15ml lemon zest
  • 100ml cream
  • 50g lemon grass; chopped
  • 6 strands saffron, optional
  • 660g Forage and Feast Tomato & Basil Pasta Sauce
  • 5g dill; picked