avec aïoli acidulé
Régalez-vous avec ce ragoût réconfortant, amplement aromatisé et au doux goût de tomates, d’estragon et de citron frais. Une cuillerée d’aïoli ajoutera au plat une touche crémeuse et le rendra inoubliable!
Allergens
Utensils
Tags
Tilapia
300 g
Mirepoix
113 g
Tomato
2 unit(s)
Gousses d'ail
2 unit(s)
Bouillon de légumes en poudre
1 tbsp
Mélange paprika fumé et ail
1 tbsp
Citron
1 unit(s)
Mélange d’épices acidulé à l’ail
1 tbsp
Mayonnaise
4 tbsp
Courgette
1 unit(s)
Pommes de terre rouges
250 g
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.
- 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
avec feta et amandes grillées
