Smoorsnoek
This is similar to the smoorsnoek my mother made and brings back a flood of childhood memories. Its a delicious way to turn smoked snoek into a substantial and tasty meal.
| Recipe By: | Sam Linsell |
| Serves: | 2 |
| Cooking Time: | 30 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 300g smoked snoek, bones removed
- 2 large potatoes, or 3 smaller potatoes, peeled and cut into small cubes
- 1/2 onion, finely chopped
- 2 Tbsp olive oil
- 40 g Butter
- 2 tbsp parsley, chopped
- 1/2 tsp chilli flakes
- 1/2 tsp black pepper to taste
- 1 freshly cut lemon for squeezing on afterwards
- steamed rice, (like Basmati) to serve
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Flake the smoked fish making sure you remove all the bones and set aside.
- Heat the olive oil and butter in a wide non-stick pan and sauté the onions until they just start going soft (about 3 minutes). Add the potatoes and cook, stirring occasionally. In order to speed up the cooking of the potatoes, place a large lid over the pan so that they steam. Add a splash of water if the mix is starting to stick to the pan.
- When the potatoes are almost cooked add the fish and parsley, and if necessary place the lid on for a few more minutes to finish off cooking the potatoes.
- Serve with steamed rice, a few good grinds of black pepper and a squeeze of lemon.
You could enjoy this recipe too
Buy the ingredients
Add to Cart