Seafood potjie with basil and garlic

09 July 2015 - 02:25 By Sunday Times Food Weekly


Seafood potjie with basil and garlic Ingredients400g butter6 garlic cloves, crushed16 tiger prawns, deveined, heads removed, tails intact500g hake fillet, sliced500g West Coast mussels, cleaned10 fresh basil leaves, torn10 spring onionsSalt and pepper, to tasteMethodCook the butter and garlic in the potjie over a high heat until bubbles appear on the surface.Add the prawns, fish and mussels, cover with the lid and simmer for five minutes or until cooked through.Stir in the basil and spring onions and season to taste.Serve immediately.Serves four.

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