Ingredients

Method

For the peri-peri sauce:
• 2 red onions, halved
• 2 red peppers, halved and seeded
• 1 head garlic, halved horizontally
• 3 T olive oil
• sea salt and freshly ground black pepper, to taste
• 1 T chilli, chopped
• 2 t smoked paprika
• 2–3 T red wine vinegar
• 1 lemon, zested and juiced
• 1 T tomato paste
• 1 x 400 g can coconut milk
• 1 x 450 g box Woolworths frozen hake medallion
• 50 g butter
• 2 T olive oil
• 4 cloves garlic, thinly sliced
• 500 g Woolworths frozen or fresh prawns, thawed and butterflied
• 1 t smoked paprika oil
• 10 g Italian parsley, roughly chopped
• 1 lemon, juiced
• r 1 x 500 g box Woolworths frozen mussels with garlic- and-herb butte
• Portuguese rolls, for serving
• Woolworths skin-on frozen chips, cooked, for serving
• Woolworths garlic mayonnaise, for serving

Method

Ingredients

1. To make the peri-peri sauce, preheat the oven to 180°C. Place the onions, peppers and garlic in a roasting pan, drizzle with olive oil, season and roast for 30–40 minutes, or until caramelised.

2. Peel the onions and peppers and blend with the remaining ingredients except the coconut milk. Pour into a large skillet, add the coconut milk and simmer for 25 minutes, stirring occasionally. Season to taste.

3. Place the fish in the sauce and poach for 5–10 minutes, spooning over the sauce so it cooks evenly. Once the fish starts to flake, remove the skillet from the heat.

4. While the fish is poaching, place another pan on the fire or stove and add the butter, olive oil and garlic. Once it starts to sizzle, add the prawns and cook to your liking. Add the paprika in the last minute of cooking time. Once cooked, remove from the heat and add the parsley and lemon juice. Place on top of the fish in the pan.

5. Cook the mussels according to package instructions. 6 Serve the seafood with the rolls, chips and mayonnaise.

Cook’s note: For extra smoky flavour, roast the onions, peppers and garlic over the fire or in foil parcels over the coals.

Find more seafood recipes here

Photographs: Myburgh Du Plessis
Production: Hannah Lewery
Food Assistant: Sophia-Maria Du Plessis & Bianca Jones