Seafood Potjie

• 10 baby red mullets
• 4 medium calamari tubes
• 4 skate wings
• 1kg mussels, cleaned and de-bearded
• 1 red onion, chopped
• 2 heads of fennel, sliced, reserving the tops
• ½ cup olive oil
• Garlic, minced

Clean all fish thoroughly. Cut them into big chunks, leaving the baby mullets whole.
In the potjie pot, fry the fennels and onion until transparent. Remove from the potjie and set aside. Repeat the same process for the potatoes.
Heat up the potjie again until red hot, then fry the mullets with minced garlic for a minute and layer the other fish alternating with fennel tops. Add the potatoes in the next layer. Reserve the mussels, onion and fennel for the final layer to be added at a later stage. Pour the fish stock and wine. Cover and cook for another 5 minutes or until all shells are opened.
Empty the potjie contents into a serving bowl. Remove the stalks of the fennel tops. Pour fresh cream evenly over and sprinkle with chopped parsley. Season with salt and pepper and serve immediately.
Any combination of fish makes excellent substitutes. The importance lies in quick cooking, so as not to turn the fish into mush and the calamari into rubbery tubes! The Green Rub can also be used with this dish.
A garlic mayonnaise is a fantastic companion for this dish.

Serves 6-8.