Simmer your smoky fish in a creamy garlic sauce for the ultimate comfort food. Garnish with lemon and a sprinkle of dill, then serve with a crusty ciabatta roll for dipping.
Prep Time
20 min
Cuisine
British
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2 x 100g smoked basa fillets<span class="strong">†</span>
1 soft cheese pot (50g)<span class="strong">†</span>
2 ciabatta rolls<span class="strong">†</span>
vegetable stock mix sachet (5.5g)
Typical Values
per 100g
per serving
Energy
493 kJ 117 kcal
1792 kJ 425 kcal
Fat of which saturates
3.6 g 1.5 g
13 g 5.5 g
Carbohydrate of which sugars
14 g 2.7 g
50.8 g 9.9 g
Fibre
1.2 g
4.2 g
Protein
8.2 g
29.9 g
Salt
0.79 g
2.87 g
*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 lemon
lemon
1 brown onion
brown onion
1 garlic clove
garlic
5g dill
dill (100%)
120g shredded kale
kale(100%)
2 x 100g smoked basa fillets
basa (fish) (98%), salt, colours (curcumin, annatto norbixin)
Allergens highlighted by † (fish, milk, soya, 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
Boil a kettle
Peel and finely chop the brownonion[s]
2
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the chopped onion with a pinch of salt and cook for 5-6 min or until beginning to soften
3
While the onion softens, peel and finely chop (or grate) the garlic
Chop the dill finely, including the stalks
Dissolve 1/2 [1] Knorr vegetable stock cube in 350ml [650ml] boiled water
4
Cut the smoked basa fillets into large bite-sized pieces
5
Once the onion has softened, add the chopped garlic and cook for 1 min
Add the vegetable stock and soft cheese and bring to the boil over a high heat, stirring until everything is combined
Add the chopped basa to the pan with the shredded kale and cook for 4-5 min or until the fish is cooked through
Tip: Your fish is cooked when it turns opaque and flakes easily
6
Meanwhile, add the ciabatta rolls to a baking tray and put the tray in the oven for 5 min or until warmed through
7
Once the fish is cooked through, squeeze in the juice of 1/2[1] lemon and season with a generous grind of black pepper
Add the chopped dill and give everything a gentle mix up – this is your smoky fish stew
8
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