Post by jaco on Aug 3, 2008 13:16:33 GMT
Seafood Pot
- 1kg Firm white fish (kingklip)
- 500g prawn tails, de-veined
- 4-5 Crayfish tails (optional)
- 36 Black mussels
- 500g Calamari rings
- 60ml Olive oil
- 3 Cloves garlic, chopped
- 3 Large onions, sliced
- 5ml Turmeric
- 20x 400g cans chopped tomatoes
- Salt and pepper
- 10ml Sugar
- 80ml Chopped basil
- 60ml Copped parsley
COOKING TIME – APPROX 30 – 45 MINUTES
METHOD:
Cut fish into large chunks. If using whole mussels, wash well.
Heat oil and fry the garlic and onions . Add turmeric and cook for a minute.
Add tomatoes, seasoning and sugar. Cover and simmer for 5-10 minutes.
Add fish, prawns and crayfish. Cover and simmer for 5 minutes.
Add calamari and mussels and cook until mussels open.
Sprinkle with herbs and serve immediately.
Serves 6-8
- 1kg Firm white fish (kingklip)
- 500g prawn tails, de-veined
- 4-5 Crayfish tails (optional)
- 36 Black mussels
- 500g Calamari rings
- 60ml Olive oil
- 3 Cloves garlic, chopped
- 3 Large onions, sliced
- 5ml Turmeric
- 20x 400g cans chopped tomatoes
- Salt and pepper
- 10ml Sugar
- 80ml Chopped basil
- 60ml Copped parsley
COOKING TIME – APPROX 30 – 45 MINUTES
METHOD:
Cut fish into large chunks. If using whole mussels, wash well.
Heat oil and fry the garlic and onions . Add turmeric and cook for a minute.
Add tomatoes, seasoning and sugar. Cover and simmer for 5-10 minutes.
Add fish, prawns and crayfish. Cover and simmer for 5 minutes.
Add calamari and mussels and cook until mussels open.
Sprinkle with herbs and serve immediately.
Serves 6-8