2 fillets of snoek, with the skins removed

2 L water

2 Boiled potatoes, peeled and sliced

2onoins, chopped

2 cups white sauce

½ cup strong Cheddar cheese, grated

1 bay leave

Preheat the oven to 180°C. Cut the fish into 10 cm lengths. Cover the pieces with water to which the bay leave and the salt has been added and boil the fish pieces for 10 min. Drain, flake and carefully remove all the bones from the fish. Fry the onion until golden brown. Butter an ovenproof dish and layer the fish followed by the onions and then the potato. Spread white sauce on top. Repeat this process twice and cover the dish top with grated cheese. Bake for 30 min or until the cheese turns a rich, golden colour.

Kabeljou is a South African salt water fish and is also known as cob. The German cod is called Gabeljau whilst the Ditch is called Kabeljaiw.

2 Fillers of kabeljou

1 t butter

½ olive oil

Juice of ½ lemon

Salt and pepper to season

Heat the oil and butter together in a frying pan. Fry the fish briskly on both sides. Add the lemon juice and seasoning. Serve at once.

½ l water or any reserved liquid from previously boiled prawns, crab or lobster

(Please note that other fish stock is not suitable)

2 bay leaves

Salt

1 egg

½ cup flour

¼ t baking powder

½ cup milk

1 whole crayfish

6 whole prawns

1 T tomato paste

2 cups cream

                                                                1 T sweet sherry

                                                                4 crab sticks

Bring any previously reserved liquid to the boil. Or boil the water, bay leave and salt. Add the crayfish and prawns. Cook for 5 min. Remove the prawns and cook the crayfish for further 8 min and then remove the crayfish. Continue boiling the liquid. Shell the prawns and remove the tail meat from the crayfish. Return all the shells to the boiling liquid. Reserve the prawn meat and the grayfish tails. Continue boiling the liquid until it has been reduced by half. Strain and discard the shells. Add the crab sticks and tomato past and liquidize together with a cup of the liquid.

Make a batter by beating the egg, flour, baking powder and milk together. Add a cup of the hot stock to the batter and stir continuously to avoid any lumps. Add a further cup of stock if necessary to achieve a smooth past. Return the mixture to the stock. Stir constantly over low heat and allow the bisque to thicken. Return the liquidized crab to the bisque.

Add the sherry, which will neutralize any bitterness. Cut the prawns in half and add them to the bisque. Add the cream. Flavour to taste, adding more cream or sherry, if required. Slice the crayfish meat and use it as a garnish. Ladle the bisque into heated soup plates. Sprinkle the bisque with paprika and a dollop of cream.

2 l water

2 T salt

500g half-shelled mussels

1 T butter

½ l cream

3 t crushed garlic

1 t salt

1 T chopped parsley

Bring the salt water to boil in a large pot. Immerse the mussels in the boiling water. In a pan melt the butter and add the cream, garlic and salt. Allow the sauce to thicken, stirring frequently. Drain the mussels in a colander and discard the water. Heat the mussels in the cream sauce and coat them well. Remove them and arrange neatly on a serving platter with open sides up. Pour the remaining sauce over the mussels.