(6-8 portions)

  • 15 ml oil
  • 15 ml butter
  • 500 g nearly cooked potatoes, peeled and diced
  • grated nutmeg to taste
  • 2 large onions, halved in the middle, peeled and thinly sliced
  • 2 large cloves of garlic, macerated, peeled and minced
  • 1 kg lightly smoked snoek, flaked and deboned
  • 15 ml tomato purée (not tomato paste)
  • 125 ml dry vermouth or dry white wine
  • 30 ml fresh dill, finely chopped
  • 15 ml fennel seeds
  • 6 bay leaves (ground in a spice mill with the fennel)
  • 1 red chilli, halved, pips and white rind removed, and chopped
  • salt and freshly ground black pepper
  • grated zest and juice of 1-2 lemons

Heat butter and oil in a large pan. Add potatoes and fry by shaking the pan, until potatoes are golden brown and crisp. Season with nutmeg. Add onion and garlic and stirfry until onions are soft and translucent, but not brown. Add snoek, tomato purée and vermouth, mix well and simmer until the snoek has warmed through. Sprinkle with dill, the fennel and bay leaves, and the chilli. Mix well, taste and season carefully with salt and pepper. Just before serving, season with juice and zest. Serve with extra lemon wedges.