Ingredients

• For the Potjie:
• 410 gms - whole skinned tomatoes, finely chopped
• 1 tbsp - fresh thyme, finely chopped
• 350 gms - any white fish, cut into pieces and skinned
• 100 gms - prawns, cleaned
• 250 gms - calamari rings
• 1 onion, sliced into rings
• 1 clove garlic, crushed
• 2 tbsp - olive oil
• 250 m - orange juice
• 4 tbsp - white wine
• freshly ground black pepper
• salt to taste
• For the Dumpling:
• 200 ml - self raising flour
• 50 ml - margarine
• 1 tbsp - finely chopped parsley
• 1 - lemon (juice and rind)
• 1.5 cup - cold water
• pepper to taste
• salt to taste

How to Make Seafood Potjie with Lemon Dumplings

• Saute the onions and garlic in the oil until soft.
• Add the white wine and boil rapidly.
• Reduce the heat and add the tomatoes and their juice.
• Add the tomato puree and thyme and season to taste with salt and pepper.
• Let it simmer until the sauce thickens slightly.
• Meanwhile, prepare dumplings; combine the self-rising flour and butter and rub in until the mixture resembles breadcrumbs.
• Season with salt and pepper to taste and add the lemon juice and rind.
• Add water and mix to form a dough.
• Shape into 8-10 dumplings.
• Add the fish and let it simmer for 5 mins.
• Add the shrimps and calamari, arrange the dumplings on top.
• Cover and let is simmer for about 10 mins or until the dumplings are done.
• Serve immediately.