Cook up a luscious Mediterranean-style stew with tender basa fillets poached in a black olive, tomato and onion sauce. Serve with a dollop of sunny aioli and warm ciabatta for dipping.
Prep Time
30 min
Cuisine
Mediterranean
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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 brown onion
brown onion
1 garlic clove
garlic
1 bag of pitted black olives (30g)
water, pitted black olives, salt, ferrous gluconate
Allergens highlighted by † (fish, soya, gluten, egg)
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 (preferably non-stick with a 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
Add the star anise and cook for 6-8 min, or until the onion is starting to soften
Meanwhile, chop the black olives coarsely
3
Combine the veg stock mix and half of the ground turmeric (save the rest for later!) with 350ml [700ml] boiled water – this is your turmeric stock
Once the onion has softened, add the tomato paste and cook for 1 min, stirring continuously, then add the turmeric 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 smooth paste
Add the mayo, remainingchopped garlic, white wine vinegar and season with pepper, then whisk to combine
Add a drizzle of olive oil – this is your sunny aioli
5
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're hot and crusty
6
Pat the basa fillets dry with kitchen paper
Gently add the basa into the pan and cook, covered for 3-4 min, or until the basa is cooked through
Tip: Your fish is cooked when it turns opaque and flakes easily
7
While the fish is cooking, chop the parsley finely, including the stalks
Stir most of the chopped parsley (save the rest for garnish!) carefully through the cooked stew – this is your Mediterranean fish stew
8
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