Prep 30 m
Cook 35m



    1 onion, sliced into rings

    1 clove garlic, crushed

    2 tbsp olive oil

    250ml (1 cup) orange juice

    1 can (410 gms) whole skinned tomatoes, finely chopped

    2 tbsp tomato purée or 1-2 fresh tomatoes, peeled and chopped

    1 tsp dry or 1 tbsp fresh thyme, finely chopped

    Salt and freshly ground black pepper

    350 gms any white fish, cut into pieces and skinned

    100 gms prawns, cleaned

    250 gms calamari rings


    200ml (4/5  cup) self-raising flour

    50ml (1/5 cup) margarine

    Salt and pepper to taste

    1 tbsp finely chopped parsley

    Juice and rind of 1 lemon

    60 ml ( ¼  cup) cold water


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Ingredient Substitution Guide


1. Sauté the onion and garlic in the oil until soft. Reduce the heat and add the tomatoes and their juice. Add the tomato purée and thyme and season to taste with salt and pepper. Let it simmer until the sauce thickens slightly.

2. Meanwhile prepare the dumplings: combine the self-raising flour and butter and rub in until the mixture resembles breadcrumbs.

3. Season with salt and pepper to taste and add the lemon juice and rind. Add the water and mix to form a stiff dough. Shape into 8-10 dumplings.

4. Add the fish and let it simmer for 5 minutes. Add the shrimps and calamari, arrange the dumplings on top, cover and let it simmer for about 10 minutes or until the dumplings are done. Serve immediately.

Recipe courtesy: Camera Press

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