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.

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