Fish and Chorizo Stew

with Butter Beans and Asparagus

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low-carb
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low-carb
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Instructions

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1 Prep

Chop the nile perch. Peel and chop the onion. Peel and finely chop the garlic. Slice the chorizo. Rinse the green asparagus, and remove its woody stem.

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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 fish stock cube. Cook for 10 min.

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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.

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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. 

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5 Serve

Serve the fish stew with the asparagus to the side and garnish with the fresh parsley and lemon wedges.

Tips for fussy eaters

Pick some of the fish out of the stew and serve it over cooked rice.

Pro tip

Add dried chilli flakes for extra spice!

Enjoy this Catalonian style “mar y muntanya” dinner!

Cooking Time: 20 min

Cals 508 · Prot 46.7 · Carbs 43.1 · Fat 16.7

Ingredients

Number of people

Stew

Nile perch fillet 350.00 Grams
Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Beef Chorizo 100.00 Grams
Olive oil 1.00 Tbsp
Tomato paste 35.00 Grams
Chopped tomatoes 200.00 Grams
Butter beans 400.00 Grams
Water 200.00 ML
Fish stock cube 0.50 Pieces
Black pepper 0.50 Tsp
Salt 0.25 Tsp

Serving

Green asparagus, thin 250.00 Grams
Fresh parsley 20.00 Grams
Lemon 1.00 Pieces

Enjoy this Catalonian style “mar y muntanya” dinner!

Cooking Time: 20 min

Cals 508 · Prot 46.7 · Carbs 43.1 · Fat 16.7

Instructions

photo

1 Prep

Chop the nile perch. Peel and chop the onion. Peel and finely chop the garlic. Slice the chorizo. Rinse the green asparagus, and remove its woody stem.

photo

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 fish stock cube. Cook for 10 min.

photo

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.

photo

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. 

photo

5 Serve

Serve the fish stew with the asparagus to the side and garnish with the fresh parsley and lemon wedges.

Tips for fussy eaters

Pick some of the fish out of the stew and serve it over cooked rice.

Pro tip

Add dried chilli flakes for extra spice!

Ingredients

Number of people

Stew

Nile perch fillet 350.00 Grams
Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Beef Chorizo 100.00 Grams
Olive oil 1.00 Tbsp
Tomato paste 35.00 Grams
Chopped tomatoes 200.00 Grams
Butter beans 400.00 Grams
Water 200.00 ML
Fish stock cube 0.50 Pieces
Black pepper 0.50 Tsp
Salt 0.25 Tsp

Serving

Green asparagus, thin 250.00 Grams
Fresh parsley 20.00 Grams
Lemon 1.00 Pieces
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