To get this Ecuadorian classic on the table in 10, you'll cook haddock bites and cherry tomatoes in a creamy coconut stew with smoky paprika, cumin and chilli. Finish with lime and coriander – easy!
Prep Time
10 min
Cuisine
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lime
lime
125g cherry tomatoes
cherry tomatoes
2 tsp smoked paprika
ground smoked paprika
1 tsp ground cumin
ground cumin
1 tsp dried chilli flakes
dried chilli flakes
200g haddock bites
haddock (fish) 100%
5g coriander
coriander(100%)
1 tomato paste sachet (16g)
tomatoes
300g steamed white basmati rice
Water (61.33%), basmati rice(36.67%), sunflower oil
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
2
Now, let's get started!
Boil a kettle
Chop the cherry tomatoes in half
Remove the coconut cream from the sachet[s] and chop it roughly
Dissolve the choppedcoconut cream in 200ml [300ml]boiled water – this is your coconut stock
3
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium-high heat
Once hot, add the chopped cherry tomatoes with the ground cumin, smoked paprika, dried chilli flakes (can't handle the heat? Go easy!) and roasted garlic paste and cook for 30 secs
4
Add the tomato paste, coconut stock, the juice of 1/2 [1] lime and a pinch of sugar
Give everything a good mix up and bring to the boil over a high heat
5
Meanwhile, squeeze the pouch[es] of steamed white basmati rice to separate the grains
Tear the top corner of the pouch[es] (just a little!) and put the pouch in the microwave for 2 min or until piping hot
Tip: If you're cooking two packets, pop them in together but increase the microwave cook time accordingly
6
Add the haddock bites to the pan and cook, covered, for 2-3 min or until they're cooked through – this is your haddock encocado
Note: Please make sure you cook your fish thoroughly (until piping hot!) as cooking equipment varies
7
Pick the coriander leaves from their stalks
Cut the remaininglime into wedges
Once done, season the haddock encocado with a generous pinch of salt and give everything a good mix up
8
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