Super quick seafood potjie
Cooked within minutes, this is not a traditional potjie that takes hours to prepare. If desired, cook it in a heavy base pan on top of the stove instead of over the fire
6 garlic cloves, crushed
16 tiger prawns, deveined, heads removed, tails intact
500g hake fillet, sliced
500g West Coast mussels, cleaned
10 fresh basil leaves, torn
10 spring onions
Salt and pepper, to taste
1) Cook the butter and garlic in the potjie over a high heat until bubbles appear on the surface.
2) Add the prawns, fish and mussels, cover with the lid and simmer for 5 minutes or until cooked through.
3) Stir in the basil and spring onions and season to taste. Serve immediately.