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Smart Provençal-Style Fish and Shrimp Stew
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Smart Provençal-Style Fish and Shrimp Stew

Smart Provençal-Style Fish and Shrimp Stew

with Zesty Garlic Aioli

This comforting stew, deeply flavoured with aromatics, sweetened with tomatoes and topped with shrimp, gets a zesty pick-me-up from tarragon and lemon. A dollop of garlicky aioli adds a hint of creaminess that makes this dinner unforgettable!

Tags:
Carb Smart
Calorie Smart
Quick
Allergens:
Tilapia
Soy
Sulphites
Egg
Mustard
Milk
Shrimp/Crevettes

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

300 g

Tilapia Fillets

(Contains Tilapia)

113 g

Mirepoix

2 unit(s)

Tomato

2 unit(s)

Garlic, cloves

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

½ unit(s)

Lemon

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 unit(s)

Zucchini

250 g

Red Potato

285 g

Shrimp

(Contains Shrimp/Crevettes)

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

Calories690 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate40 g
Sugar10 g
Dietary Fiber7 g
Protein56 g
Cholesterol290 mg
Sodium2150 mg
Trans Fat0.4 g
Potassium1950 mg
Calcium175 mg
Iron3.75 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
Zester
Large Pot
Measuring Cups
Whisk
Small Bowl

Instructions

Roast tilapia
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce.Garlic Guide for Step 5: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Pat tilapia dry with paper towels, then season with salt and pepper. Arrange tilapia on a parchment-lined baking sheet, then drizzle with 1/2 tbsp (1 tbsp) oil. Roast in the top of the oven until cooked through, 10-12 min.** Use 2 forks to break up tilapia into large flakes.

Prep
2

Meanwhile, quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.Peel, then finely mince or grate garlic. Cut potatoes into 1/2-inch pieces.Cut tomato into 1/2-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl).

Cook veggies
3

Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted. Add mirepoix and tomatoes. Cook, stirring occasionally, until tomatoes are mostly broken down, 3-4 min. Season with salt and pepper. Add potatoes and half the garlic, then sprinkle Smoked Paprika-Garlic Blend over top. Cook, stirring constantly, until fragrant, 30 sec.

Cook stew
4

Add stock powder and 2 cups (3 1/2 cups) water to the pot with veggies. Bring to a boil over high. Once boiling, add zucchini, then reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender, 9-11 min.

Make aioli
5

Meanwhile, add lemon zest, Zesty Garlic Blend, mayo, 1/4 tsp (1/2 tsp) lemon juice, and 1/2 tsp (1 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)Season with salt and pepper, to taste, then stir to combine.Transfer 1 tbsp (2 tbsp) aioli to another small bowl. Add 1/4 cup stew liquid (use same for 4 ppl), then whisk until smooth.

Finish and serve
6

Add aioli-stew mixture to the pot, then stir until combined.Add tilapia and 1/2 tsp (1 tsp) lemon juice to stew. Season with salt and pepper, to taste, then gently stir to combine. Divide stew between bowls. Top with shrimp.Dollop remaining aioli over top. (TIP: Enjoy a little aioli with each bite instead of stirring it into the stew!)