The rich Mediterranean flavour in this simple, continental-style one-pot fish stew comes from fragrant star anise & turmeric and punchy black olives. You'll steam the fish over the stew for speedy cooking, and you'll also learn how to make a cheat's aioli. All complete with warm ciabatta for dipping.
Prep Time
30 min
Cuisine
Mediterranean
Use within
3-4 days
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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.
Allergens highlighted by † (fish, eggs, celery, Rye (Gluten), wheat-gluten)
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
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel and finely slice the brown onion[s]
Top, tail, peel and dice the carrot[s]
Peel and finely chop (or grate) the garlic
Boil a kettle
2
Heat a large, wide-based pan with matching lid, with a drizzle of olive oil and 15g [30g]butter over a medium heat
Once hot, add the sliced onion, diced carrot and half of the garlic (save the rest for later) with a pinch of sugar and salt
Add the star anise and cook for 6-8 min, or until the onion is soft and translucent
Meanwhile, chop the black olives coarsely
3
Combine the vegetable stock cube[s] and half of the ground turmeric (Save the rest for later) with 350ml [700ml] boiled water – this is your yellow stock
Once the onion has softened, add the tomato paste and cook for 1 min, stirring continuously, then add the yellow stock and chopped olives, and reduce the heat to low
Cook for 5 min or until reduced by half
4
Meanwhile, mix the remaining ground turmeric with 2-3 tsp of boiled water and stir until you have a yellow paste
Add the mayonnaise, remainingchopped garlic, the white wine vinegar and season with salt and pepper, then whisk to combine
Add a drizzle of olive oil – this is your sunny aioli
5
Meanwhile, add the ciabatta rolls to a baking tray, drizzle them with a little olive oil and put the tray in the oven for 8-10 min, or until they are hot and crusty for serving
6
Pat the basa fillets dry with kitchen paper
Gently add the basa into the pan, cover with a lid and cook for 3-4 min, or until the basa is cooked through
Tip: your fish is cooked when it turns opaque and flakes easily!
7
Meanwhile, chop the parsley finely, including the stalks
Stir most of the chopped parsley (save the rest for garnish) through the cooked stew carefully, so as not to break up the basa too much
Remove the star anise – this is your fish stew
8
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