avec aïoli acidulé
Régalez-vous avec cette soupe réconfortante, amplement aromatisée et au doux goût de tomates, d’estragon et de citron frais. Une cuillerée d’aïoli à l’ail ajoutera au plat une touche crémeuse et le rendra inoubliable!
Allergens
Utensils
Tags
Tilapia
300 g
Courgette
1 unit(s)
Gousses d'ail
2 unit(s)
Pomme de terre Russet
1 unit(s)
Tomato
2 unit(s)
Citron
0.5 unit(s)
Mirepoix
113 g
Mélange paprika fumé et ail
1 tbsp
Bouillon de légumes en poudre
1 tbsp
Mélange d’épices acidulé à l’ail
1 tbsp
Mayonnaise
4 tbsp
Poivre
0.25 tsp
Sel
0.25 tsp
Beurre non salé
1 tbsp
Huile
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.
- 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 aioli over top. (TIP: Enjoy a little aioli with each bite instead of stirring it into the stew!)
590
kcal
Calories
34
g
Fat
8
g
Saturated Fat
39
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
36
g
Protein
115
mg
Cholesterol
1340
mg
Sodium
0.4
g
Trans Fat
1600
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
avec feta et amandes grillées
