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Carb Smart Provencal Fisherman Soup
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Carb Smart Provencal Fisherman Soup

Carb Smart Provencal Fisherman Soup

with Tarragon Aioli

This comforting stew, deeply flavoured with aromatics and sweetened with tomatoes, get a pick-me-up from tarragon and lemon for freshness. The dollop of garlicky aioli adds a lovely unctuousness that makes this dinner unforgettable!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount

Tags:
Carb Smart
Allergens:
Fish
Seafood/Fruit de Mer
Egg
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

282 g

Barramundi

(Contains Fish, Seafood/Fruit de Mer)

113 g

Mirepoix

160 g

Tomato

2 unit

Garlic, cloves

2 unit

Vegetable Broth Concentrate

1 tbsp

Smoked Paprika-Garlic Blend

1 unit

Lemon

7 g

Tarragon

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

300 g

Red Potato

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories530 kcal
Fat27 g
Saturated Fat7 g
Carbohydrate44 g
Sugar10 g
Dietary Fiber8 g
Protein33 g
Cholesterol105 mg
Sodium870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Large Pot
Measuring Cups
Zester
Small Bowl

Instructions

Roast barramundi
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Pat barramundi dry with paper towels, then season with salt and pepper. Arrange barramundi on a parchment-lined baking sheet, skin-side down, then drizzle with 1/2 tbsp oil (dbl for 4 ppl). Roast in the middle of the oven until cooked through, 17-19 min.** When barramundi is done, remove and discard skin. Use 2 forks to break it up into large flakes.

Start prep
2

While barramundi roasts, cut potatoes into 1/4-inch pieces. Cut tomatoes into 1/2-inch pieces. Peel, then finely grate garlic.

Cook veggies
3

Heat a large pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. When butter is melted, add mirepoix and tomatoes. Season with salt and pepper. Cook, stirring occasionally, until tomatoes are mostly broken down, 3-4 min. Add half the garlic, then sprinkle Smoked Paprika-Garlic Blend over top. Cook, stirring constantly, until fragrant, 30 sec.

Cook soup
4

Add potatoes, broth concentrates and 2 cups water (dbl for 4 ppl) to the pot with veggies. Season with salt and pepper, then stir to combine. Bring to a boil over high. Once boiling, reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are fork-tender, 10-12 min.

Make tarragon aioli
5

While soup cooks, zest, then juice half the lemon. Strip tarragon leaves from stems, then finely chop. Add mayo, half the lemon zest, 1 tsp tarragon, 1/4 tsp lemon juice and 1/2 tsp garlic (dbl all for 4 ppl) to a small bowl. (NOTE: Reference garlic guide.) Season with salt, to taste, then stir to combine.

Finish and serve
6

Add barramundi, 1/2 tsp lemon juice and 2 tsp tarragon (dbl both for 4 ppl) to the pot. Season with salt and pepper, to taste, then stir to combine. Divide soup between bowls. Sprinkle with any remaining lemon zest and any remaining tarragon, if desired. Dollop with tarragon aioli. (TIP: Enjoy a little aioli as you go instead of stirring it into the soup!)