South Africa’s The Ultimate Braai Master champion John Grundlingh created this gorgeous recipe just for us, and we think this weekend is the perfect time to gather around the fire and enjoy a fish potjie.

SERVES 6 // COOKING TIME 1½ hours

INGREDIENTS
For the dumplings
300 g self-raising flour
80 g butter
Salt and black pepper
1 lemon, juice
±500 ml water
For the potjie
2 onions, peeled and chopped
2 cloves garlic, peeled and chopped
50 g peeled and grated ginger
300 ml tomato passata
250 ml white wine
200 ml fish stock
500 g yellowtail, cubed
200 ml cream
2 lemons, juice
Handful parsley, chopped
Handful coriander, chopped

METHOD
For the dumplings
1. Rub flour and butter together until the mixture forms coarse crumbs. Season.
2. Add lemon juice and enough of the water so that the mixture sticks together.
3. Roll into about 20 small balls.
For the potjie
1. Heat a potjie and fry onions, garlic and ginger.
2. Add tomato passata, white wine and fish stock. Simmer for 20 minutes.
3. Add yellowtail and simmer for 15–20 minutes, then remove the fish. When cooled enough, flake it into small pieces and set aside.
4. Add cream, lemon juice and herbs to the pot. Mix well. Add the dumplings and simmer for another 15 minutes until they are cooked.
5. Return the fish to the pot and cook until heated through.