BRECO SEAFOODS
Importers in Cape Town

We arrange processing of marine harvests where necessary and have access to all markets within the Southern African continent. Outlets range from Spaza shops in the townships to supermarket chains and government departments. All markets are wither supplied directly or via dedicated wholesalers with whom we have very close ties and who are suitably equipped to service the relevant markets. All product is sourced, caught and/or processed by vessels and factories which are all compliant with applicable local legislation. The majority are EU approved from catching all the way through HACCP and SABS approved factories and storage facilities. All local suppliers are SABS registered and vetted, and all foreign sourced product is tested by the NRCS before we submit it for sale, as is every container, which is issued with a certificate of compliance. Seared Scallops, on a bed of Cucumber Spaghetti served in the Half Shell and drizzled with Lime Juice. Heat the olive oil and butter in a saucepan stir in the garlic and spring onions and prawn meat, cook storing for 4 minutes. Seafood Importers and Exporters has developed a comprehensive regional network to become the clear leader in terms of market size in Southern Africa. The company has its head office in Montague Gardens, Cape Town and has an office in Durban. Heat the olive oil and saute the peppers till they begin to wilt,stir in the garlic, tomato puree, chili,tomato and oregano,cook stirring for 3 minutes, add the capers, clam meat,lemon Juice and zest, season with salt and pepper and warm the clans through, stir in the parsley and crumble in the feta cheese. Spoon into a bowl and serve with lots of bread of your choice. Please the milk in a saucepan with bay leaf,pepper corns,garlic and dill, bring to the boil and then reduce the heat, add the hake and simmer till the fish is at the flake stage, remove the fish and strain the milk, reserving it to make the sauce. In a pan heat the butter and gently cook the onion for 5 mins, now stir in the flour and cook stirring for 2 minutes, slowly add the milk and stir until you have a nice smooth sauce. Now add the cheese and stir till melted,season with salt and pepper and mustard. Flake the hake and stir it into the sauce,add the peas and prawns and stir gently together,spoon into a baking and top with mashed potato.