Alaskan Pollock Puttanesca
with Warm, Crusty Bread
The Puttanesca sauce was created for a spaghetti dish invented in the Italian city of Naples in the mid 20th century. This dish has a bold, salty and savoury flavour.
Cals 541 · Prot 49 · Carbs 58 · Fat 13
Calorie Smart
Global Eats
35 min
The Puttanesca sauce was created for a spaghetti dish invented in the Italian city of Naples in the mid 20th century. This dish has a bold, salty and savoury flavour.
Cals 541 · Prot 49 · Carbs 58 · Fat 13
Calorie Smart
Global Eats
Ingredients
Puttanesca
Alaskan pollock loin
6*
350 Grams
Garlic cloves
1 Piece
Anchovies
6*
10 Grams
Yellow pepper
1 Piece
Kalamata olives
40 Grams
Capers
20 Grams
Peeled plum tomatoes
400 Grams
Tomato paste
30 Grams
Dried oregano
2 Grams
Balsamic vinegar
14*
15 ML
Vegetable stock cube
15*
1 Piece
Water
200 ML
Chilli flakes
2 Grams
Fresh basil
15 Grams
To serve
Butter
4*
10 Grams
Ciabatta
10*11*
1 Piece
Lemon
1 Piece
Allergens
*6 Fish, *14 Sulphur Dioxide, *15 Celery, *4 Milk, *10 Wheat, *11 Gluten
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) | 2279 / 541 |
| Fats (g) | 13.1 |
| of which saturated (g) | 4 |
| Carbohydrates (g) | 58 |
| of which sugars (g) | 11.5 |
| Fibers (g) | 8.8 |
| Proteins (g) | 49 |
| Salt (g) | 5.4 |
*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
1 Prep
- Peel and chop garlic.
- Finely chop anchovies.
- Deseed and finely dice the yellow pepper.
2 Start
- Heat a large pan with oil.
- Add garlic and anchovies.
- Cook, stirring to break up anchovies, 1 -2 min.
- Add olives and capers and fry for another minute.
3 Make sauce
- Add the peppers and fry for 1-2 min until slightly softened.
- Add the tomato paste, peeled plum tomatoes, oregano, balsamic vinegar, 0.5 stock cube and measured water.
- Mix well to dissolve the stock cube.
- Cook for 8-10 min, until sauce starts to thicken.
Tip! Add the measured water to the empty plum tomatoes can and swirl before adding to the pan. This ensures you get the maximum tomato flavour.
4 Cook fish
- Pat the fish dry with kitchen towel.
- Season with a pinch of salt and pepper.
- Nestle the fish into the sauce.
- Lower the heat, cover with lid and cook for 3-4 min until fish is opaque and flakes easily.
- Stir through a pinch of chilli flakes (spicy!), to taste.
- Remove from the heat.
Tip! Sensitive to spice? go easy on the chilli flakes.
5 Toast bread
- Meanwhile, heat a separate pan over medium heat.
- Cut the bread in half lengthwise.
- Toast the bread in the dry pan for 2-3 min until crispy and starting to brown.
6 Serve
- Finely chop the basil and mix into the sauce.
- Serve the Alaskan Pollock Puttanesca with Warm, Crusty Bread to soak up the delicious flavours.
- Cut the lemon into wedges and add a squeeze of lemon juice to taste.
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