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Mussel and Hake Bobotie

Courtesy of Chef Anlou Erasmus, Head Chef at Terrarium, working alongside Chef Chris Erasmus, WWF-SASSI Trailblazer.

Ingredients

  1. 600g Hake cut into small cubes
  2. 400g Mussels
  3. 30ml sunflower oil
  4. 2 onions, chopped
  5. 250ml cup fish stock (or any stock)
  6. 1 egg
  7. 250ml milk
  8. 37,5ml fish masala spice
  9. 5ml Turmeric
  10. 60ml apricot jam
  11. 10ml salt
  12. 1ml cayenne pepper
  13. 45ml white wine vinegar
  14. 125ml Seedless raisins
  15. 15ml ginger, chopped
  16. 100g ground almonds

 

Egg Custard Ingredients

  1. 3 fresh lemons
  2. 3 bay leaves
  3. 375ml milk

method

  1. Preheat the oven to 180 degrees.
  2. Grease an ovenproof dish.
  3. Pre cook your mussels or use tinned mussels
  4. Heat the oil in a large saucepan and sauté the onions until cooked and slightly browned. Add the Hake pieces and mussels.
  5. Soak the bread in the stock, and then mash with a fork. Whisk the egg and milk together and add to the bread. Add this to the fish and mussels and onion mixture and bring slowly to boiling point.
  6. Mix the rest of the ingredients together and add to the seafood mixture.
  7. Ladle the seafood mixture into the ovenproof dish. Smooth the top neatly so that when you pour the egg custard on top it can distribute evenly.
  8. Bake for 20-25 minutes. (depending on the oven)
  9. Remove the dish from the oven. Zest the lemon and stick the bay leaf into the bobotie mixture. Beat the egg and milk together, pour over the bobotie and place the dish back into the oven. Bake until the custard is set and golden brown, about 20 minutes.
  10. Serve with rice and sambals.
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