15 ml brown sugar
15 ml sweet soy sauce
30 ml fresh basil, roughly chopped
30 ml fresh parsley, roughly chopped
1 kg fresh white fish, filleted, or frozen hake steaks
500 g fresh or frozen prawns, shelled and cleaned
1 kg frozen marinara mix
2 lemons (juice only)
250 ml thick cream
10 mussels in their shells
20 ml olive oil
30 ml butter
2 large onions
10 ml garlic, crushed
10 ml ginger, freshly grated
20 ml seafood spices
250 g fresh black mushrooms, sliced
410 g Mexican tomatoes
375 ml fish stock
125 ml sherry
In a large potjie, heat together the oil and butter.
Add the onions, garlic, ginger and seafood spices and fry for 2 minutes.
Add the mushrooms, tomatoes, fish stock, sherry, sugar and soy sauce and simmer gently for 15-20 minutes.
Add the basil and half the parsley, then remove three quarters of this mixture from the pot and layer it in the potjie, alternating with the seafood.
Start with the white fish, then the prawns, then the marinara mix.
Add the lemon juice, secure the lid and allow to simmer for 20 to 30 minutes without stirring.
Just before serving, add the cream, mussels and the remaining parsley and heat through for about 5 minutes.
Serve with white rice and a green salad.