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Smart Provencal-Style Fish Stew
with Tarragon 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Barramundi)
227 g
Aromatics Blend
160 g
Tomato
2 unit
Garlic, cloves
2 unit
Vegetable Broth Concentrate
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
½ unit
Lemon
7 g
Tarragon
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
250 g
Red Potato
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Pat barramundi dry with paper towels, then season with salt and pepper. Arrange barramundi on a parchment-lined baking sheet, skin-side down, then drizzle with 1/2 tbsp oil (dbl for 4 ppl). Roast in the middle of the oven until cooked through, 10-12 min.** When barramundi is done, remove and discard skin. Use 2 forks to break up barramundi into large flakes.
Meanwhile, cut potatoes into 1/4-inch pieces. Cut tomatoes into 1/2-inch pieces. Peel, then finely grate garlic.
Heat a large pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add aromatics blend and tomatoes. Cook, stirring occasionally, until tomatoes are mostly broken down, 3-4 min. Season with salt and pepper. Add half the garlic, then sprinkle Smoked Paprika-Garlic Blend over top. Cook, stirring constantly, until fragrant, 30 sec.
Add potatoes, broth concentrates and 2 cups water (dbl for 4 ppl) to the pot with veggies. Season with salt and pepper.Bring to a boil over high. Once boiling, reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are fork-tender, 12-14 min.
Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl).Strip tarragon leaves from stems, then finely chop.Add lemon zest, mayo, 1/4 tsp lemon juice, 1/2 tbsp tarragon (dbl both for 4 ppl) and 1/2 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) (TIP: Add 1/4 tsp sugar [1/2 tsp for 4 ppl], if desired.)Season with salt and pepper, to taste, then stir to combine.Transfer 1 tbsp tarragon aioli (dbl for 4 ppl) to another small bowl. Add 1/4 cup liquid from stew (dbl for 4 ppl), then whisk until smooth.
Add aioli mixture from the small bowl to stew, then stir to combine.Add barramundi, 1/2 tsp lemon juice and 2 tsp tarragon (dbl both for 4 ppl) to stew. Season with salt and pepper, to taste, then gently stir to combine. Divide stew between bowls. Sprinkle with any remaining tarragon, if desired. Dollop remaining tarragon aioli over top. (TIP: Enjoy a little aioli with each bite instead of stirring it into the stew!)
