Fish and Chorizo Stew

with Butter Beans and Asparagus
Enjoy this Catalonian style “mar y muntanya” dinner!
Cals 280 · Prot 41 · Carbs 28 · Fat 2
Low Carb
30 min
Fish and Chorizo Stew with Butter Beans and Asparagus
Enjoy this Catalonian style “mar y muntanya” dinner!
Cals 280 · Prot 41 · Carbs 28 · Fat 2
Low Carb
Ingredients
Stew
Nile perch fillet 6*
350 Grams
Red onion
1 Piece
Garlic cloves
3 Pieces
Beef Chorizo-deprecated
60 Grams
Olive oil
1 Tbsp
Tomato paste
30 Grams
Chopped tomatoes
400 Grams
Butter beans
400 Grams
Water
100 ML
Chicken stock cube 4*5*9*15*
1 Piece
Black pepper
0.5 Tsp
Salt
0.5 Tsp
Serving
Thick asparagus
250 Grams
Fresh parsley
15 Grams
Lemon
1 Piece

Allergens

*6 Fish, *4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 1173 / 280
Fats (g) 2.3
of which saturated (g) 1
Carbohydrates (g) 28
of which sugars (g) 13.6
Fibers (g) 10.8
Proteins (g) 41.4
Salt (g) 3.7
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Chop the nile perch. Peel and chop the onion. Peel and finely chop the garlic. Chop the chorizo. Rinse the asparagus, and remove its woody stems.
Cook

2 Cook

Heat a non-stick pan over a medium-high heat with drizzle of olive oil. Once hot, add the onion, garlic and chorizo and fry for 2-3 min. Add the tomato paste, chopped tomatoes, rinsed and drained butter beans, measured water and stock cube. Cook for 10-15 min.
Boil asparagus

3 Boil asparagus

Cook the asparagus in a pot of salted boiling water for 3-4 min until tender. Drain once tender. Meanwhile, roughly chop the parsley. Slice the lemon into wedges.
Add fish

4 Add fish

Add the nile perch cubes to the stew and cook for 4-5 min until the cod is fully cooked but not flaking. Season with black pepper and salt to taste.
Serve

5 Serve

Serve the stew with the asparagus to the side. Garnish with the parsley and the lemon wedges.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved ·