made with Quick-Cook Potatoes
Ingredients: Basa fillets • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Mirepoix (onion, carrot, celery) • Roasted red pepper pesto (milk) (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) • Guava • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Parsley • Garlic • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide).
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Tags
Basa Fillets
285 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Garlic, cloves
2 unit(s)
Mixed Olives
30 g
Microwaveable Potatoes
0.5 unit(s)
Mirepoix
113 g
Parsley
7 g
Roasted Pepper Pesto
0.25 cup
Smoked Paprika-Garlic Blend
6 g
Oil
1 tbsp
Butter
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
- Before starting, wash and dry all produce.
- Place potatoes still in their packaging seam-sides down. Microwave for 6-7 min, until potatoes are tender.
- While potatoes cook, peel, then mince garlic.
- Strain olives, reserving brine, then cut in half.
- Heat a large pot over medium.
- While pot heats, pat basa dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt, pepper and half the Smoked Paprika-Garlic Blend.
- When hot, add 1 tbsp (2 tbsp) oil to the pot, then mirepoix. Cook for 3-4 min, stirring occasionally, until softened.
- Add remaining Smoked Paprika-Garlic Blend and garlic. Cook for 30 sec, stirring constantly, until fragrant.
- Add crushed tomatoes, olives, olive brine, 1/4 tsp (1/2 tsp) sugar and 1 1/2 cup (2 cups) water. Bring to a boil over high.
- Once boiling, gently add basa and reduce heat to medium. Cook for 4-5 min, until opaque and cooked through.**
- Using a spatula, gently break up basa into 1-inch pieces.
- Season stew with salt and pepper.
- While fish cooks, roughly chop parsley.
- Add half the potatoes (use all for 4 servings) to a medium bowl and roughly mash with 1 tbsp (2 tbsp) butter. Season with salt and pepper, then stir to coat. (NOTE: Save remaining potatoes for another creation!)
- Divide mashed potatoes between bowls.
- Top potatoes with stew.
- Drizzle pepper pesto over top.
- Sprinkle parsley over top.
510
kcal
Calories
26
g
Fat
7
g
Saturated Fat
46
g
Carbohydrate
10
g
Sugar
8
g
Dietary Fiber
27
g
Protein
85
mg
Cholesterol
1150
mg
Sodium
0.4
g
Trans Fat
1550
mg
Potassium
150
mg
Calcium
3
mg
Iron
