Mediterranean Tilapia Stew And Sunny Aioli
Head to the Med for this sumptuous stew, with perfectly-poached tilapia in a tomato and pepper sauce. Serve with a dollop of sunny aioli and warm ciabatta for dipping.
Ingredients for 2 people
Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 4] portion recipe.
Preheat the oven to 180°C/ 160°C (fan)/ gas 4
Chop the cherry tomatoes in half
Peel and finely slice the brown onion[s]
Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Top, tail, peel and dice the carrot[s] and peel and finely chop the garlic
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil and 10g [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
Add the star anise and 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 the vegetable stock mix and half of the ground turmeric (save the rest for later!) with 350ml [600ml] boiled water – this is your turmeric stock
Once the vegetables have softened, add the 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 [2 tsp] boiled water and stir until you have a smooth paste
Add the 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
Add the ciabattas to a baking tray, drizzle them with a little olive oil and put the tray in the oven for 8-10 min, or until they're hot and crusty
Pat the tilapia fillets dry with kitchen paper
Gently add the tilapia to the pan and cook, covered, for 3-4 min or until the tilapia is cooked through
Tip: Your fish is cooked when it turns opaque and flakes easily
While the fish is cooking, chop the 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 tilapia stew
Serve the Mediterranean tilapia stew with the hot ciabatta to the side
Garnish with the remaining chopped parsley and drizzle over the sunny aioli
Tip: Don't forget to remove the star anise!
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, fish, gluten).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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