Mediterranean-Style Basa And Pepper Stew With Sunny Aioli

Chop your cherry tomatoes in half

Peel and finely slice your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Top, tail, peel and dice your carrot[s] and peel and finely chop your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil and 10g [15g] [20g] butter over a medium heat

Once hot, add the sliced onion, diced carrot, chopped tomatoes, sliced pepper and half the garlic (save the rest for later!) with a pinch of salt and sugar

Cook for 8-10 min, or until the onion has started to soften and the tomatoes have broken down

Meanwhile, boil a kettle

While the vegetables are cooking, combine your vegetable stock mix and half of your ground turmeric (save the rest for later!) with 350ml [475ml] [600ml] boiled water – this is your turmeric stock

Once the vegetables have softened, add your tomato paste and cook for 1 min, stirring continuously

Add the turmeric stock and bring to the boil over a high heat, once boiling, reduce the heat to low and cook for 5-6 min or until reduced by half

Meanwhile, combine the remaining ground turmeric with 1 tsp [1 1/2 tsp] [2 tsp] boiled water and stir until you have a smooth paste

Add your mayo, remaining chopped garlic and white wine vinegar

Whisk in a drizzle of olive oil with a pinch of black pepper – this is your sunny aioli

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted

Pat your basa fillet[s] dry with kitchen paper

Gently add the basa to the pan and cook, covered, for 5 min or until the basa is cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily

While the fish is cooking, chop your parsley finely, including the stalks

Stir most of the chopped parsley (save the rest for garnish!) carefully through the cooked stew – this is your Mediterranean-style basa stew