Hearty South African Smoordvis with Homemade Roosterkoek

For the Smoordvis: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.

Add the minced garlic, smoked paprika, and chili flakes (if using) to the pot. Cook for 1 minute until fragrant.

Stir in the diced tomatoes and fish stock. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.

Gently fold in the flaked smoked haddock and chopped fresh parsley. Continue to simmer for 5-7 minutes, or until the fish is heated through and tender. Season with salt and black pepper to taste.

For the Roosterkoek: In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of sugar, and 1 tablespoon of baking powder.

In a separate bowl, combine 3/4 cup of milk and 2 tablespoons of melted butter. Pour the wet ingredients into the dry ingredients and mix until a soft, shaggy dough forms. Do not overmix.

Turn the dough out onto a lightly floured surface and gently knead for 1-2 minutes until just combined. Divide the dough into 4 equal portions and shape each into a round, slightly flattened disc.

Cook the Roosterkoek on a lightly oiled cast-iron skillet or griddle over medium-low heat for 8-10 minutes per side, or until golden brown and cooked through. The internal temperature should reach 200°F (93°C).

Serve the warm Roosterkoek immediately alongside the hot Smoordvis.