with Zesty Garlic 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!
Allergens
Utensils
Tags
Tilapia
300 g
Mirepoix
113 g
Tomato
2 unit(s)
Garlic, cloves
2 unit(s)
Vegetable Stock Powder
1 tbsp
Smoked Paprika-Garlic Blend
1 tbsp
Lemon
1 unit(s)
Zesty Garlic Blend
1 tbsp
Mayonnaise
4 tbsp
Zucchini
1 unit(s)
Red Potato
250 g
Pepper
0.25 tsp
Salt
0.25 tsp
Unsalted Butter
1 tbsp
Oil
0.5 tbsp
- 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.**
- Using 2 forks, break up tilapia into large flakes.
- 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).
- Heat a large pot over medium-high heat.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl 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, 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, 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.
- 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, then gently stir to combine.
- Divide stew between bowls.
- Dollop remaining aioli over top. (TIP: Enjoy a little aioli with each bite instead of stirring it into the stew!)
600
kcal
Calories
35
g
Fat
8
g
Saturated Fat
40
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
36
g
Protein
115
mg
Cholesterol
1360
mg
Sodium
0.4
g
Trans Fat
1750
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
