I love summer and everything that goes with it. I cannot understand that anybody would wish summer to end.
It is so nice to get up in the mornings with the sun shining and going for a walk on the beach before work or just watering the garden whilst it is light outside. Having extra sunshine in the evenings also makes me happy.
Summer is braai time, picnic time, cooking outside time and also serving food in the open air and I enjoy this a lot!
We made this seafood stew in a potjie on the fire, but it can also be done on the stove. Use your imagination and add any type of seafood that you have available such as prawns, calamari, etc.
- 40ml olive oil
- 6 chicken thighs
- 2 onions, chopped
- 2 cloves of garlic, crushed
- 45ml smoked paprika powder
- 1 red pepper, cubed
- 1 green pepper cubed
- 300ml rice
- 1 x tin of whole peeled tomatoes
- 500ml chicken stock
- 125g sugar snap peas
- 800g fish fillets, cubed (I used yellowtail)
- 500g mussels
- Salt and black pepper
- Heat the oil in a potjie over medium coals and brown the chicken thighs. Remove from the pot.
- Brown the onions and add the garlic, paprika and sweet peppers and cook for a minute or two.
- Return the chicken to the pot with the rice, whole peeled tinned tomatoes and chicken stock. Season with salt and pepper and simmer over the coals for 60 minutes.
- Add the fish and mussels and mix through. Cook for another 15 mintes or until both the fish and the mussels are done.
- Serve with some crusty bread.