Smart Provençal-Style Fish Stew
with Zesty Garlic Aioli
This comforting stew, deeply flavoured with aromatics and sweetened with tomatoes, gets a zesty pick-me-up from tarragon and lemon. A dollop of garlicky aioli adds a hint of creaminess that makes this dinner unforgettable!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia
(Contains Tilapia)
113 g
Mirepoix
2 unit(s)
Tomato
2 unit(s)
Garlic, cloves
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 unit(s)
Lemon
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 unit(s)
Zucchini
250 g
Red Potato
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Pat tilapia dry with paper towels, then season with salt and pepper.
- Arrange tilapia on a parchment-lined baking sheet, then drizzle with 1/2 tbsp (1 tbsp) oil.
- Roast in the top of the oven until cooked through, 10-12 min.**
- Using 2 forks, break up tilapia into large flakes.
- Meanwhile, quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
- Peel, then finely mince or grate garlic.
- Cut potatoes into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Zest, then juice half the lemon (whole lemon for 4 ppl).
- Heat a large pot over medium-high heat.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.
- Add mirepoix and tomatoes.
- Cook, stirring occasionally, until tomatoes are mostly broken down, 3-4 min. Season with salt and pepper.
- Add potatoes and half the garlic, then sprinkle Smoked Paprika-Garlic Blend over top.
- Cook, stirring constantly, until fragrant, 30 sec.
- Add stock powder and 2 cups (3 1/2 cups) water to the pot with veggies. Bring to a boil over high.
- Once boiling, add zucchini, then reduce heat to medium.
- Cover and cook, stirring occasionally, until veggies are tender, 9-11 min.
- Meanwhile, add lemon zest, Zesty Garlic Blend, mayo, 1/4 tsp (1/2 tsp) lemon juice and 1/2 tsp (1 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) (TIP: Add 1/4 tsp [1/2 tsp] sugar, if desired.)
- Season with salt and pepper, then stir to combine.
- Transfer 1 tbsp (2 tbsp) aioli to another small bowl. Add 1/4 cup stew liquid (use same for 4 ppl), then whisk until smooth.
- Add aioli-stew mixture to the pot, then stir until combined.
- Add tilapia and 1/2 tsp (1 tsp) lemon juice to stew. Season with salt and pepper, then gently stir to combine.
- Divide stew between bowls.
- Dollop remaining aioli over top. (TIP: Enjoy a little aioli with each bite instead of stirring it into the stew!)