Cook Culinary & Craft Studio

Sumptious seafood potjie with Drostdy-hof Chardonnay

Debbie
Recipe by
40 Minutes
Prep: 20 Minutes | Cook: 20 Minutes | Servings: 6

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.

Ingredients

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

Directions

  1. Prepare fire as usual ensuring enough coals to cook a potjie.
  2. 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.
  3. 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.
  4. Add the stock, bouquet garni and baby potatoes. Season with salt and black pepper.
  5. 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.
  6. 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.

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