English

North African-Inspired Fish Stew

Name: North African-Inspired Fish Stew with pearl couscous
Total time: 35 min
Yield: 2
Cuisine: Moroccan
Ingredients: 285 g Basa Fillets; ¾ cup Pearl Couscous; 2 tbsp Tomato Sauce Base; 113 g Yellow Onion; 28 g Baby Spinach; 190 g Tomato; ¼ cup Feta Cheese, crumbled; 170 g Carrot; 1 tbsp Vegetable Stock Powder; 1 tbsp Moroccan Spice Blend; 1 tbsp Butter*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with pearl couscous

4.5(1.8K)

Get Up To 20 Free Meals + Free Sides for Life

Calories

600 kcal

Protein

35g protein

Total

35 minutes

Difficulty

Medium

Allergens:

Fish
Seafood/Fruit de Mer
Basa
Wheat
Milk
Soy
Sulphites

This cozy bowl of poached fish stew, filled with pearl couscous, spinach and lots of warming spices, delivers comfort food vibes any time of year. To take things to the next level, crumbles of salty, creamy feta top this satisfying bowl.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

285 g

Basa Fillets

(Contains: Fish, Seafood/Fruit de Mer, Basa)

¾ cup

Pearl Couscous

(Contains: Wheat)

2 tbsp

Tomato Sauce Base

113 g

Yellow Onion

28 g

Baby Spinach

190 g

Tomato

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

170 g

Carrot

1 tbsp

Vegetable Stock Powder

(Contains: Soy, Sulphites)

1 tbsp

Moroccan Spice Blend

Not included in your delivery

1 tbsp

Butter*

(Contains: Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition facts

Calories600 kcal

Fat19 g

Saturated Fat8 g

Carbohydrate71 g

Sugar11 g

Dietary Fiber9 g

Protein35 g

Cholesterol98 mg

Sodium1470 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

•Peeler

•Large Pot

•Measuring Spoons

•Measuring Cups

•Paper Towel

Cooking Steps

PDF

Gather all your tools, wash and dry all produce and then start the recipe. Cut tomatoes into 1/2-inch pieces. Peel, then cut onion into 1/4-inch slices. Peel, then cut carrot into 1/4-inch pieces. Roughly chop spinach.

In a large pot, heat 1 tbsp (2 tbsp) butter over medium-high heat. When butter is melted, add carrots and onions. Cook for 4-6 min, stirring occasionally, until carrots are golden and onions soften. Season with salt and pepper. Reduce heat to medium, then add tomato sauce base, tomatoes and three-quarters of the Moroccan Spice Blend. Cook for 30 sec, stirring constantly, until fragrant.

To stew, add 2 1/4 cups (4 1/2 cups) water and vegetable stock powder. Stir to combine. Bring to a boil over high. Once boiling, cover the pot and reduce heat to medium-low. Simmer for 4-6 min, stirring halfway, until stew reduces slightly.

Meanwhile, cut basa fillets in half crosswise. Pat basa dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt, pepper and remaining Moroccan Spice Blend.

To the pot with stew, add couscous. Stir to combine. Gently add basa to the pot. Cover and cook for 10-14 min, until couscous is tender and basa is cooked through. Add spinach. Cook for 1 min, gently stirring, until wilted.