Christmas at the beach crayfish kingclip potjie recipe

Christmas at the Beach Crayfish Kingclip Potjie recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Get ready to celebrate Christmas with a unique twist by bringing the beach vibes to your dining table with this delicious crayfish kingclip potjie recipe. This recipe combines the flavors of succulent crayfish and tender kingclip fish cooked in a traditional South African potjie pot. The rich and aromatic broth is infused with a medley of herbs and spices, creating a festive dish that will transport you to the sunny shores. Gather your loved ones and enjoy a memorable Christmas feast with this delightful seafood potjie.

Keywords: Christmas, beach, crayfish, kingclip, potjie

Christmas at the beach crayfish kingclip potjie recipe details

Christmas at the beach crayfish kingclip potjie recipe, recipe Rating: 4.9
Number of votes:133 

Ingredients

3 piece(s)	crayfish, cooked
600 g	kingclip filets, cubed
50 g	butter
1	onion, chopped
2 clove(s)	garlic, crushed
50 ml	brandy
½ piece(s)	pepper, yellow, red and green each, seeded and diced
300 g	mushrooms, brown and sliced
3	tomatoes, skinned and diced
250 g	baby marrows, sliced into rings
2 tsp	basil, finely sliced
2 tbsp	oregano, fresh chopped
½ tsp	sugar
	salt and pepper to taste
250 ml	white wine, dry
50 ml	cake flour
40 g	butter
125 ml	olives, black
200 g	Feta cheese

Instructions

Split cooked crayfish down the centre and remove dark vein and take the flesh out of the shell and cube. Save legs to use in the potjie as well.

Heat butter in pot and sauté onions and garlic until transparent, add crayfish and kingclip.

Heat brandy in a soup ladle and set alight. Pour flaming brandy over the fish. Add diced pepper, mushrooms, tomatoes and baby marrows. Sprinkle fish and vegetables with basil and oregano, sugar and salt and pepper.

Add heated wine to the pot, cover with lid and simmer slowly for 30 minutes or until fish is cooked.

Mix butter and flour to a paste and drop small pieces of this mixture into the pot to thicken juices. Add olives and sprinkle with cheese.

Serve with bread to mop up juices.


Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a