Easy Seafood Potjie

Easy Seafood Potjie

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A traditional and typical South African way of preparing seafood! If you are unable to find fresh mussels simply replace with frozen mussels on the half shell – the flavour will be just as great!

  • Recipe serves6 with rice
  • Preparation time40 minutes
  • Cooking time40 minutes


  • 15ml butter
  • 15ml sunflower oil
  • 1 large onion, finely diced
  • 3 celery stalks, finely diced
  • 3 large cloves crushed garlic
  • 15ml Robertsons Spice for Fish
  • 1 tin (410g) chopped tomatoes
  • 1 Robertsons Bay Leaf
  • 1 lemon, zest and juice
  • 125ml dry white wine
  • 1 KNORR Vegetable Stock Pot
  • 500ml water
  • 1kg black mussels, cleaned and scrubbed
  • 500g prawns, deshelled and deveined
  • 500g hake fillets, cut into chunks
  • 15ml corn flour
  • 125ml fresh parsley, chopped
  • 125ml cream


  • Heat butter and sunflower oil in a potjie pot over medium coals.
  • Add the onion and celery and sauté until soft, then add garlic and Robertsons Spice for Fish and fry for another minute.
  • Add the chopped tomatoes, bay leaf, lemon zest and juice, wine, KNORR Vegetable Stock Pot and water and allow to simmer for 20 minutes uncovered
  • Add the mussels, prawns and hake, bring to the boil and cook covered for 8 minutes until the mussels have opened
  • While the seafood is cooking stir the corn flour into the cream to make a smooth paste
  • Stir in the chopped parsley and the corn flour mix and allow to simmer for 5 minutes to thicken
  • Season to taste and serve immediately
  • Served with steamed white rice