Fish and Chorizo Stew

Name: Fish and Chorizo Stew with Butter Beans and Asparagus
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Nile perch fillet; 1 Pieces of Red onion; 3 Pieces of Garlic cloves; 60 Grams of Beef Chorizo-deprecated; 1 Tbsp of Olive oil; 30 Grams of Tomato paste; 400 Grams of Chopped tomatoes; 400 Grams of Butter beans; 100 ML of Water; 1 Pieces of Chicken stock cube; 1 Tsp of Black pepper; 1 Tsp of Salt; 250 Grams of Thick asparagus; 15 Grams of Fresh parsley; 1 Pieces of Lemon

with Butter Beans and Asparagus

Enjoy this Catalonian style “mar y muntanya” dinner!

Cals 270 · Prot 41 · Carbs 26 · Fat 3

Low Carb

30 min

Fish and Chorizo Stew with Butter Beans and Asparagus

Enjoy this Catalonian style “mar y muntanya” dinner!

Cals 270 · Prot 41 · Carbs 26 · Fat 3

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)	1129 / 270
Fats (g)	2.9
of which saturated (g)	0.8
Carbohydrates (g)	26
of which sugars (g)	14
Fibers (g)	8.6
Proteins (g)	41
Salt (g)	3.1

*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

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.

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.

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.