POTJIEKOS-VIS

Louise Groenewald
Spicy Seafood Potjie
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/potjiekos-vis.html(Internet, Potjiekosworld)
Potjie No: 3
Serves: 6 - 8
Cooking Time: 1.5 hours
Ingredients
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
Method
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, 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.

Maré Nieuwoudt
SWAKOPMUND-SEEKOSPOT
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/potjiekos-vis.html
Genoeg vir 8-10 mense
Bereiding: 15 minute
Gaarmaaktyd: 35-40 minute
1 ui, in kwarte gesny
1 elk rooi, geel en groen soetrissie, ontkern en in repe gesny
3 selderystingels, gekap
6 knoffelhuisies, fyngedruk
50 ml olyfolie
1 Liter (4k) visaftreksel
250 ml(1k) droë rooiwyn
3 lourierblare
5 ml (1t) paprika
5 ml(1t) suiker
2 ml (1/2t) fyn komyn
2 blikke (410g elk) gekapte tamaties
50 g tamatiepasta
1 suurlemoen se sap en skil
2 rooi brandrissies, ontpit rn gekap(opsioneel)
2 kg seekos (bv. Graatlose visblokkies, steurgarnale, calamari, kreef, krap)
Sout, peper en peri-peri na smaak
Knippie saffraan
60 ml (1/4k) koekmeel
Gekapte vars pietersielie en koljander
METODE:
Braai die ui, soetrissie, seldery en knoffel in die olie tot sag.
Voeg die res van die bestanddele BUITEN die seekos, sout, peper en peri-peri, saffraan, koekmeel, pietersielie en koljander by. Bring tot kookpunt en laat 15-20 minute prut tot n geurige sous.
Voeg die seekos by en bring tot kookpunt en laat prut sowat 10-15 minute tot die seekos net-net gaar is, maar nie stukkend nie. Geur en voeg die saffraan by.
Meng die koekmeel met n bietjie water tot n pasta en voeg by, verhit tot die sous effens verdik en gaar is.
Garneer met pietersielie en koljander.
Sit voor met vars brood.Huisgenoot 7 Oktober 2010. – Leefstyl
Saffraan is duur, as nie het gebruik sommer n knippie borrie. 1/3/12

Nadia Dignas
CRAYFISH POT
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/potjiekos-vis.html
If you thought that nothing can be tastier than crayfish, and then try it with the flavourful rice in this awesome pot. The pot must simmer slowly to prevent the rice from burning. It’s delicious when served with a fresh garden salad. It’s enough for 6 people and a # 3 pot is recommended.
INGREDIENTS
45 ml Cooking oil
150 g Sliced mushrooms
750 ml Uncooked rice
2 Tomatoes, peeled and diced
1 Medium onion, chopped
1 packet White onion soup
1 Green pepper, chopped
10 ml Garlic salt
1.5 L Water
6 Uncooked crayfish tails
10 ml Dried parsely
Salt to taste
Juice of 1 lemon\
METHOD
Allow the parsley to soak in the water for 15 minutes.
Heat the oil in the pot and cook the rice for a few minutes.
Add the onions and peppers and brown until soft.
Add the parsley water and the rest of the ingredients except the crayfish.
Sprinkle the salt over and cover with the lid. Allow the pot to simmer slowly for 30 minutes or until the rice is almost done.
Now place the crayfish tails on top of the pot and allow it to simmer for 15 minutes. Don’t cook the crayfish for too long as it could get soggy.


Nadia Dignas
Seekos-Potjie
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/potjiekos-vis.html
Braai 2 uie saam met n halwe potjie garlic. (my keuse - kan verminder word)
Gooi 1 pak sampioene by en braai.
Gooi 'n pak gemengde seekos by en braai vir sowat 5min saam.
Roer by 250ml vars room en 1 pakkie wit uiesop.
Laat dit vir 'n halfuur prut.
Wenke:
*as jy en jou vriende wil saam kuier om 'n pot, sal ek 'n seekos-potjie afraai.
*indien jy jou skoon familie moet nooi vir ete, is dit ideaal - sorg net dat daar al kole is as hulle opdaag.
*indien jy bietjie variasie wil gebruik, kan jy mossels met die skulp ingooi, of crabsticks is ook goedkoop en baie lekker; stokvis kan ook die potjie bietjie rek.
*vermeerder jou room en uiesop saam met die seekos m.a.w. 2pakke seekos; 2 uiesop en 2 room.
*jou kole moet redelik koel wees.
*dien op saam met rys en Franse brood.
'n Potjie Wenk
As jy potjiekos maak, gebruik "Spray en cook" dit help dat die kos nie aanbrand nie, maar help veral ook dat die pot nie na die tyd roes nie.


Nadia Dignas
SEAFOOD PAELLA POT
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/potjiekos-vis.html
This lovely seafood pot is best when served with a nice garden salad. It’s enough for 6 people and a # 3 pot is recommended.
INGREDIENTS
60 ml Cooking oil 1 kg Kingklip fillets, cut into pieces
3 Red peppers, sliced 400 g Frozen prawns
1 Large onion, chopped 500 g Mussels
500 g pork, cubed 500 g Calamari
5 Chicken thighs, halved 500 g Crabsticks
1 L Boiling water 500 g Uncooked rice
5 ml Saffron 250 g Frozen peas
4 Bay leaves Salt and pepper to taste
2 Blocks chicken stock Juice of 1 lemon
METHOD
Heat the oil in the pot. Slightly brown the peppers, onion, pork and chicken.
Cover with the lid and allow the pot to steam for 1 hour or until the meat is almost tender.
Mix the saffron, bay leaves and chicken stock in the water and stand one side.
Pack the seafood on top of the meat, then the rice and finally the peas. Flavour with salt and pepper.
Pour the saffron water little by little as the rice cooks dry
Allow the pot to simmer slowly until the rice and peas are done and the fluid is virtually cooked away.
Pour the lemon juice over just before serving and stir well.


Seekospot
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/potjiekos-vis.html
75 ml olyfolie
30 ml botter
2 uie, fyn gekap
2 preie, in dun skyfies gesny
3 selderystingels, fyn gekap
1 rooi soetrissie, fyn gekap
15 ml gekapte knoffel
1 wortel, gerasper
24 steurgarnale
500 g calamari-ringe
1 kg witvisfilette, in blokkies gesny
16 klein aartappels, geskil
1 heel kreef - opsioneel
8 krapstokkies, in dik skywe gesny
20 mossels
8 kreefsterte - opsioneel
4 murpampoentjies, in skyfies gesny
125 ml sampioene, gesnipper
Sous
2 x 410 g gekapte tamaties met basielkruid en origanum
750 ml witwyn
500 ml water of visaftreksel
2 lourierblare
5 ml sout
5 ml varsgemaalde swartpeper
10 ml gedroogde gemengde kruie
2 ml borrie
5 ml tiemie
30 ml gerasperde lemoenskil
125 ml vars, gekapte pietersielie
250 ml vars room
Verhit die botter en die olie oor matige kole en roerbraai die uie, preie, seldery, soetrissie, knoffel en wortels daarin tot sag.
Voeg die garnale en calamari by en roerbraai dit 5 minute lank.
Voeg die vis en aartappeltjies by en plaas die kreef, krapstokkies, mossels en murgpampoentjies bo-op.
Meng die bestanddele vir die sous en giet dit bo-oor.
Bedek en Laat die pot prut vir 35 minute tot 40 minute lank oor matige hitte of totdat die kreef se doppe pienk verkleur.
Voeg die pietersielie en room net voor bediening by en roer dit deur.Kosmater*




Helena Kruger
SEEKOS EN RYS POTJIE   
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/potjiekos-vis.html
Seekos: 250g elk van mossels, Calamari, Steurgarnale[skoongemaak], enige visfillette in mooi porsies gesny soos bv.Kabeljou of stokvis.
30ml. olyfolie
2uie gekap.
2 knoffelhuisies gekap,
1 blik Tamatie gekap,
5ml droe origanum,
15ml vars gekapte pietersielie,
5ml sout,
Witpeper na smaak,
500g rou rys,
2lt. Visaftreksel en as jy nie het nie sommer Hoenderaftreksel.
Metode:
Verhit jou pot met olie en braai jou vis porsies stadig mooi bruin, voeg nou jou ui en knoffel by en soteer dit tot dit deurskynend is. Voeg jou Tamatie, kruie en geurmiddels by en laat prut vir n paar min. Skep jou rys bo-op en gooi jou verhitte aftreksel oor. Bedek en prut vir so 1h of tot jou vloeistof op raak en jou rys gaar is moenie jou pot roer nie ..baie lekker vir so n Sondagpot
Helena N.S so n 1/2k soetwyn by smaak voorentoe!!