Smart Provençal-Style Shrimp and Fish Stew
with Tarragon Aioli
This comforting stew, deeply flavoured with aromatics and sweetened with tomatoes, 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia Fillets
(Contains Tilapia)
113 g
Mirepoix
190 g
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
7 g
Tarragon
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
200 g
Zucchini
250 g
Red Potato
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat. Set aside.
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).Strip tarragon leaves from stems, then finely chop.
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.
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.
Meanwhile, add lemon zest, mayo, 1/4 tsp (1/2 tsp) lemon juice, 2 tsp (4 tsp) tarragon and 1/2 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) tarragon aioli to another small bowl. Add 1/4 cup liquid (same for 4 ppl) from stew, then whisk until smooth.
Add aioli-stew mixture to the pot, then stir until combined.Add tilapia, shrimp, 1/2 tsp (1 tsp) lemon juice and 2 tsp (4 tsp) tarragon 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 with each bite instead of stirring it into the stew!)
