North African-Inspired Fish Stew
with pearl couscous
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 Values
Utensils
Cooking Steps
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.
Divide stew between bowls. Sprinkle feta over top. Enjoy!
