Cape Snoek Braai (barbecue)

The snoek is a predator fish, similar to the barracuda or pike and at certain times of the year, large shoals enter the waters around the Cape coast and are caught in abundance, making the fish very affordable. Snoek plays an important role in South African cuisine (especially in the coastal areas).

Ingredients :
1 whole snoek (cleaned and butterflied)
Garlic, chopped
150g Butter
4T apricot jam
Salt & freshly ground black pepper to taste

Method :
Prepare a fire and allow to burn down to moderately hot coals.
In the meantime, melt the butter in a small saucepan on the stove.
Add the apricot jam and stir until it has blended with the butter.
Add the chopped garlic, according to taste and simmer gently for a few minutes.
Place the snoek on a braai grid (skin side down) and season lightly with salt & black pepper.
Baste with the butter sauce and place over the coals.
Grill over the coals, basting periodically, for about 30 minutes (depending on the size of the snoek) or until done.

Monday, 24th September 2007, is a public holiday in South Africa (Heritage Day) and is also recognised as National Braai Day. As a result, many South Africans will be partaking in one of the country's favorite pastimes (ie braaing) on this day. Some will most probably be doing a fish braai, but the majority of South Africans will be braaing lamb or pork chops, steaks, boerewors (sausage), chicken, kebabs and spareribs.

recipe snoek braai fish barbecue seafood

Seafood Paella

serves 6 - 8

Ingredients :
2 tablespoons of olive oil
2 rashers of bacon
200 grams firm white fish fillets
12 fresh black mussels
12 prawns
12 scallops (if not available, could be substituted with diced chicken breast)
2 lemons
1 onion
2 to 4 cloves of garlic
2 cups of paella or short grain rice
1 cup of white wine
3 cups of fish or chicken stock
½ teaspoon of saffron threads
½ teaspoon of chili powder
2 teaspoons of smoked paprika
2 bay leaves
salt and pepper to taste
½ cup of corn kernels
½ cup of green peas
1 chorizo sausage (if not available, could be substituted with any other firm, spicy, smoked pork sausage)
15 to 20 cherry tomatoes
fresh chopped parsley

Method :
Clean and scrub the mussels, peel and devein the prawns and cut the fish fillets into 4cm cubes. Slice the onion into thin wedges.
Peel and crush the garlic cloves.
Slice the bacon into small strips(lardons) and put aside, and slice the chorizo sausage into thin slices.
Pierce the tomatoes with a skewer twice - to stop them bursting while cooking.
Heat the stock, adding the saffron to release the colour.
Heat a large frypan, wok or traditional paellera pan.
Add 1 tablespoon of oil and the bacon. Fry the bacon until golden, remove from the pan and set aside.
Add the remaining oil and sauté the onion until transparent without browning.
Add the crushed garlic and rice, and stir to coat with the oil.
Add the cup of white wine, chili, paprika, bay leaves, salt and pepper and one ladle of the heated stock and saffron.
Continue ladling in the stock, one ladle at a time, stirring and simmering until all the liquid is absorbed and the rice is tender - this takes approximately 35 minutes.
Add the corn and peas to gently cook through.
Add in the cooked bacon and seafood, stirring through to heat.
Now add the sliced chorizo and cherry tomatoes, continue to heat through stirring gently to combine. Discard any unopened mussels.
Sprinkle with freshly chopped chopped parsley and garnish with lemon wedges.
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(Above image : courtesy of tyraspictures.blogspot.com)

recipe seafood paella paella seafood

Seafood curry

Ingredients :
1 large onion, finely chopped
10 - 12 curry leaves
3-4 green chillies
cooking oil
15 ml (1 T) garlic and ginger paste
30-45 ml (2-3 T) seafood masala
5 ml (1 t) turmeric
6 medium-sized tomatoes, finely chopped
300g prawns, deveined
150g calamari rings or strips
150g firm fleshed fish (eg. monk fish)
fresh coriander leaves

Method :
Fry the onions, curry leaves and chillies in a little heated oil until the onions are browned.
Stir in the ginger and garlic paste.
Add the masala, turmeric and tomatoes, and simmer until the tomatoes have softened.
Add sufficient warm water to make a sauce.
Add the prawns, calamari and fish, then cover and simmer for another 5-10 minutes or until the seafood is cooked.
Season with salt and sprinkle with fresh coriander leaves.

recipe seafood curry

Shrimp(prawn) scampi

Serves 4

Ingredients :
250g spaghetti (or tagliatelle could be used)
1 3/4 cups chicken broth
2 garlic cloves, minced
1/4 tsp. lemon−pepper seasoning
1/4 cup chopped green onions
1/4 cup minced fresh parsley
500g uncooked shrimp(prawns), peeled and deveined

Method :
Cook pasta according to package directions.
In the meantime, combine the broth, garlic, onions, lemon−pepper seasoning and 3 tablespoons of parsley in a large saucepan.
Bring to a boil.
Add shrimp and cook for 3 to 5 minutes or until shrimp turn pink.
Drain pasta and place in a serving bowl.
Top with shrimp mixture and parsley.

recipe seafood shrimp prawn scampi

Seafood Bisque

serves 6

Ingredients :
2 cups dry white wine
1 bay leaf
1 onion, roughly chopped
1 clove garlic
2 ribs celery
1 crayfish(lobster) of about 750gms
12 medium-size prawns or shrimps, in shell
24 mussels, cleaned well
1 good-sized fillet of cod (or similar-textured white fish)
4 cups heavy cream
1 cup milk
1 teaspoon dried thyme
1 tablespoon minced fresh parsley
1/4 teaspoon dried rosemary
1 cup fresh spinach, well rinsed and chopped
1/2 cup grated carrot
salt and freshly ground black pepper to taste
1/2 teaspoon fresh lemon juice

Method :
Combine the white wine, bay leaf, onion, garlic and celery in a large pot over medium heat add boil for a few minutes.
Add the crayfish(lobster), cover the pot and steam for 10 minutes.
Remove the crayfish(lobster), set aside and cool.

Add the prawns to the boiling broth, cover the pot and steam for 5 minutes. Remove the prawns with tongs, set aside and cool.

Add the mussels, cover the pot and steam until they open (about 5 minutes). Remove the mussels with the tongs, extract the meat and discard the shells.
Add 2 cups of water to the liquid in the pot, bring to a boil and add the fish, cover the pot and steam for 3 minutes.
Remove the scallops with the tongs.

Extract the crayfish(lobster) meat, reserving the clean shells. Peel and devein the prawns, reserving the shells. Chop the meat into bite-size pieces, cover and set aside.

Return the crayfish(lobster) and prawn shells to the broth and add 2 more cups of water. Bring to a boil, then reduce heat to simmer for 30 minutes. Strain the broth and return it to the pot. Discard shells.

Bring the broth to a simmer over low heat. Add the cream, milk and herbs and simmer until mixture thickens slightly (about 5 minutes).
Add the seafood and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes to just wilt the spinach.
Season with salt, pepper, and lemon juice.

recipe seafood bisque mussels prawns bisque

Mussels in white wine and cream sauce

Serves 4

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Ingredients :

50 - 60 fresh black mussels, cleaned.
2 cloves garlic, finely chopped.
1 small onion, finely chopped.
Half cup white wine.
2tsp butter.
Cup of cream.
Small bunch parsley, roughly chopped.
2 tomatoes, de-seeded and finely chopped.
Juice of 1 lemon.
Salt & pepper to taste.

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Method :

Heat a heavy based saucepan on high heat.

Add butter, garlic and onions and stir until the onions become translucent.

Add mussels and stir gently.

Pour in white wine and cover immediately to steam.

Leave lid in place for 2 - 3 minutes to allow mussels to open.

Discard any unopened mussels

Add cream, seasoning and lemon juice.

Stir and allow to reduce until slightly thicker, remaining on a high heat.

Add the chopped parsley & diced tomato, stirring through.

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Suggestion : Serve with Bruschetta (grilled Italian style bread, rubbed with garlic and topped with extra-virgin olive oil, salt and pepper) and lemon wedges.

recipe mussels white wine cream sauce