Cool down this summer with a glass of chilled Drostdy-Hof Chardonnay 2013. Its smooth and creamy texture, with lovely tropical fruit, citrus and lime flavours makes a great match with a country-style potjie brimming with fresh seafood. Invite family and friends to celebrate summer to the full with this great South African holiday treat!
Drostdy-Hof Chardonnay 2013 is available in 750 ml bottle and 3-litre bag-in-box packaging at liquor outlets nationwide.
Seafood potjie, served with Drostdy-Hof Chardonnay (4-6)
- 250 ml Drostdy-Hof Chardonnay
- 450 g mixed shellfish such as mussels and prawns, cleaned
- Salt and ground black pepper
- 15 ml olive oil
- 2 onions, cubed
- 2 celery sticks, chopped
- 1 fennel bulb, sliced thinly
- 1 garlic clove, crushed
- 30 ml flour
- 250 ml vegetable or chicken stock
- Bouquet garni: 6 parsley stalks, 2 thyme stalks and 2 bay leaves tied with kitchen string
- 500 g baby potatoes
- 675 g white fish, deboned and filleted
- 250 ml milk
- 250 ml cream
- Handful of chopped parsley or chives
- Prepare fire as usual ensuring enough coals to cook a potjie.
- In a medium-sized cast iron potjie, bring 125 ml of the Drostdy-Hof Chardonnay to a simmer. Place the mussels and prawns in the liquid. Cover and steam for 5 minutes. The prawns are cooked when they have a pink colour. Discard any mussels that have not opened. Remove from the potjie, retaining the cooking liquid for later, and set aside.
- Heat the oil in the potjie and lightly fry the onion, celery, fennel and garlic until soft. Stir in the flour and fry for 3 minutes. Slowly add the remaining 125 ml wine while stirring. Bring to a simmer.
- Add the stock, bouquet garni and baby potatoes. Season with salt and black pepper.
- As soon as the potatoes are soft, add the fish and milk and cream. Simmer for 5 minutes and return the shellfish and reserved liquid to the pot. Stir to combine.
- Bring back up to a simmer and remove from the heat. Season to taste and add the chopped parsley or chives. Serve with warm crusty bread.