Inspired by a classic ratatouille, this Boost & Balance recipe is wonderfully wholesome: rich stew bursting with red onion, yellow pepper and courgette, crowned with basa. Add a drizzle of fresh basil oil and toasted seeds and serve with a delicious wholemeal baguette. (Dairy-free: see our FAQs for details).
Prep Time
30 min
Cuisine
French
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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 red onion
red onion
1 yellow pepper
yellow pepper
1 garlic clove
garlic
20g basil
basil (100%)
2 tbsp tomato paste
tomatoes (sulphites)
1 courgette
courgette
1 pine nut & seed mix sachet (30g)
sunflower seeds 40%, pumpkin seeds 40%, pine kernels 20%
Allergens highlighted by † (sulphites, fish, celery, 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
Top, tail and chop the courgette[s] into bite-sized chunks
Deseed the yellowpepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Peel and finely slice the red onion[s]
Peel and finely slice (don't chop!) the garlic
2
Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of olive oil over a high heat
Once hot, add the sliced red onion and yellow pepper with a pinch of salt and cook for 5-8 min or until softened
Once softened, add the courgette chunks and garlic slices and cook for a further 5 min until beginning to brown
3
Meanwhile, boil a kettle
Dissolve the vegetable stock cube[s]in 450ml [850ml]boiled water
Once the vegetables have softened, add the dried oregano and tomato paste and cook for 1 min
4
Add the vegetable stock and balsamic vinegar to the pan and reduce the heat to medium-low
Cook for 10-15 min or until the sauce has thickened slightly and the liquid has reduced by half
5
Meanwhile, chop the basil finely, including the stalks
Add the chopped basil to a pestle & mortar with 2 tbsp [4 tbsp]warm water and a generous pinch of salt
Grind to a paste, then add 1 tbsp [2 tbsp] olive oil and mix to combine – this is your basil oil
6
Once the stock has reduced, pat the basa fillets dry with kitchen paper
Add the basa fillets to the pan and cook, covered, for 3-4 min, or until cooked through – this is your ratatouille fish stew
Tip: your fish is cooked when it turns opaque and flakes easily!
7
Meanwhile, add the 3 seed mix and mini baguette rolls to a baking tray
Put the tray in the oven for 3-5 min or until the seeds are toasted and the baguette rolls are warmed through
8
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