avec pommes de terre à cuisson rapide et olives
Ingrédients : Filet de pangasius • Tomates broyées à l’oignon et à l’ail (pâte de tomate, eau, tomates en dés, oignon déshydraté, sel, ail déshydraté, sucre, acide citrique) • Mirepoix (oignon, carotte, céleri) • Pesto au poivron rôti (lait) (poivron rouge rôti, huile de soja, eau, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, enzyme microbienne, cellulose en poudre), amidon de maïs modifié, sel, sucre, fines herbes, acide citrique, épices , gomme xanthane, sorbate de potassium) • Goyave • Olives mélangées (olives vertes dénoyautées, olives kalamata dénoyautées, eau, sel, acide lactique, sorbate de potassium, vinaigre, chlorure de calcium) • Persil • Ail • Mélange paprika fumé et ail (sulfites) (paprika fumé, poudre d'ail, dioxyde de silicium).
Allergens
Tags
Filets de pangasius
285 g
Tomates broyées à l'ail et aux oignons
1 unit(s)
Gousses d'ail
2 unit(s)
Olives mélangées
30 g
Patates Douces Grelots
0.5 unit(s)
Mirepoix
113 g
Persil
7 g
Pesto au poivrons rôtis
0.25 cup
Mélange paprika fumé et ail
6 g
Huile
1 tbsp
Beurre
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Sucre
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
avec salade de chou frisé, de pommes et d’edamame
