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Smart Provencal-Style Fish Stew

Smart Provencal-Style Fish Stew

with Tarragon Aioli

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

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

Tags:Carb Smart (50g or less)Calorie Smart (650kcal or less)
Allergens:Fish/PoissonSeafood/Fruit de MerSulphites/SulfiteEgg/OeufMustard/MoutardeMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

113 g

Mirepoix

160 g

Roma Tomato

2 unit

Garlic, cloves

2 unit

Vegetable Broth Concentrate

1 tbsp

Smoked Paprika-Garlic Blend

(ContainsSulphites/Sulfite)

½ unit

Lemon

7 g

Tarragon

4 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

300 g

Red Potato

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories600 kcal
Fat36 g
Saturated Fat8 g
Carbohydrate40 g
Sugar10 g
Dietary Fiber6 g
Protein32 g
Cholesterol110 mg
Sodium920 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Parchment Paper
Measuring Spoons
Grater
Large Pot
Measuring Cups
Zester
Small Bowl
Whisk
Instructionsarrow up iconarrow up icon
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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, 10-12 min.** When barramundi is done, remove and discard skin. Use 2 forks to break up barramundi into large flakes.

2

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

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. Add mirepoix and tomatoes. Cook, stirring occasionally, until tomatoes are mostly broken down, 3-4 min. Season with salt and pepper. Add half the garlic, then sprinkle Smoked Paprika-Garlic Blend over top. Cook, stirring constantly, until fragrant, 30 sec.

4

Add potatoes, broth concentrates and 2 cups water (dbl for 4 ppl) to the pot with veggies. Season with salt and pepper. Bring to a boil over high. Once boiling, reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are fork-tender, 12-14 min.

5

Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Strip tarragon leaves from stems, then finely chop. Add lemon zest, mayo, 1/4 tsp lemon juice, 1/2 tbsp tarragon (dbl both for 4 ppl) and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) (TIP: Add 1/4 tsp sugar [1/2 tsp for 4 ppl], if desired.)Season with salt and pepper, to taste, then stir to combine. Transfer 1 tbsp tarragon aioli (dbl for 4 ppl) to another small bowl. Add 1/4 cup liquid from the pot of stew (dbl for 4 ppl), then whisk until smooth.

6

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