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

Method:

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