Bokang’s Weskus Seafood Potjie

Seafood Potjie

1 tablespoon Clover butter
1 tablespoon oil
2 celery sticks and finely chopped
1 small yellow onion, diced
8 cloves garlic, minced
¼ teaspoon dried thyme
¼ teaspoon paprika
¼ teaspoon saffron threads
⅛ teaspoon cayenne pepper
1 cup dry white wine
4 cups fish stock
1 can canned diced tomatoes
2 bay leaves
30g whole Hake filets, cut into pieces
salt and fresh ground black pepper, to taste
200g mussels, scrubbed & cleaned
250g raw shrimp, peeled and deveined

1. Heat the olive oil and melt the butter in a large pot set over medium-high heat.
2. Add the chopped celery and onion and cook for about 5 minutes, or until softened. Stir frequently to prevent burning.
3.  Stir in the garlic, thyme, paprika, saffron, and cayenne pepper; cook for 20 seconds.
4. Stir in the wine, scraping up all the browned pieces from the bottom of the pot, and cook for 1 minute.
5. Add in the fish stock, tomatoes with the tomato juices, and the bay leaves.
6. Bring to a boil; reduce heat to medium and simmer for 8 to 10 minutes, or until the liquid has reduced by half.
7. Season the hake pieces with salt and pepper.
8. Add the hake to the pot; reduce heat to medium-low, cover, and cook for 2 minutes.
9. Next, nestle in the mussels and cover the pot, and cook for 3 minutes.
10. Remove cover; add in the shrimp, cover, and cook for 2 to 3 more minutes, or until shrimp is opaque, hake is cooked through and mussels have opened.
11. Remove from heat and discard bay leaves and any unopened mussels.
12. Taste for salt and pepper and adjust accordingly.