You'll cook tender haddock bites in a tasty Spanish-style tomato and pepper stew, flavoured with paprika and cumin. It's perfect served with our easy, utterly moreish garlic and parsley flatbreads on the side for dipping, scooping and mopping up the rich, yummy sauce! (Dairy-free: see our FAQs for details).
Prep Time
25 min
Cuisine
Spanish
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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 † (sulphites, gluten, fish, celery)
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 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil a kettle
Peel and finely chop the brown onion[s]
2
Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of olive oil over a medium heat
Once hot, add the chopped onion and a pinch of salt and cook for 4-6 min or until starting to soften
3
Meanwhile, dissolve the vegetable stock cube[s] in 200ml [350ml]boiled water
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Peel and finely chop (or grate) the garlic
4
Once the onions are starting to soften, add the chopped red pepper and cook for 3-5 min or until everything is tender
Once softened, add half the chopped garlic, tomato paste, ground cumin, ground coriander and smoked paprika and cook for 1-2 min or until fragrant
Once fragrant add the chopped tomatoes, vegetable stock and 1 tsp [2 tsp]sugar and cook for 10-15 min
5
Meanwhile, chop the parsley finely, including the stalks
Combine the remaining chopped garlic with most the chopped parsley (save the rest for garnish!) in a small bowl
Add 3 tbsp [6 tbsp]olive oil and a pinch of salt and pepper – this is your garlic and parsley oil
6
Lay the tortilla wrapson a separate baking tray
Spread the garlic and parsley oil over the tortillas until covered evenly
Put the tray in the oven for 5 min or until the tortillas are crispy – these are your garlic & parsley flatbreads
7
Meanwhile, add the haddock bites and cook, covered, for 3-4 min or until the fish is cooked through
Tip: your fish is cooked when it turns opaque and flakes easily
Season the stew with a generous grind of black pepper – this is your Spanish haddock stew
8
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