A delicious, warming fish stew kit containing 300g of sustainable diced fish, 2 filleted portions of Gurnard, a pouch of Chef Brett’s rich bouillabaisse broth, and a pouch of Rouille with roasted red pepper and potato, to finish the dish. Simple to prepare and even easier to pop into your basket with a single click, this really is fish made easy!
You will receive:
- 1 x 300g pack of Diced White Fish
- 1 x 280g Gurnard Fillet
- 1 x 400g pouch of Cornish Bouillabaisse Broth
- 1 x 150g pouch of Rouille with Roasted Red Pepper & Potato
To Prepare
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- Defrost the diced fish, the fish portions and the pouch of bouillabaisse sauce in the fridge overnight
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- Place a large non-stick frying pan over medium-high heat (for the Gurnard) – see step 4
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- Transfer the Cornish Bouillabaisse Broth into a large saucepan and bring to a boil (stirring frequently to prevent it from catching on the base).
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- Reduce the heat to simmer then carefully add the Diced White Fish. Allow the fish to simmer in the broth for 4-5 minutes.
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- While the fish is cooking in the broth, lightly oil the and season the Gurnard fillets and place the fish (skin side down) in the frying pan to begin to cook. If the fish starts to curl up slightly, just apply a little pressure with a fish spatula to stop this. Cook for 6-7 minutes over medium-high heat and reduce the heat slightly if the fish is colouring too quickly.
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- After this time, check the fish is perfectly cooked then turn the heat off and leave the fish to rest in the pan.
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- Snip open the pouch of Rouille with Red Pepper and Potato and gently stir into the Broth.
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- Divide the fish and broth between 2 bowls. Carefully half each fillet of Gurnard (or leave whole if you prefer) and place on top of the bowl of fish broth.
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- Serve with boiled potatoes and green veg accompaniments or keep it simple and serve with a good chunk of fresh crusty bread.
Ingredients (Allergens in UPPER CASE) -
Bouillabaisse Broth - RED MULLET (FISH), Onion, Leek, Carrot, Fennel, Garlic, Potato, FISH Stock(Fish Bones, Herbs), CELERY, Tomato, Tomato Puree, Saffron, Thyme, White Wine (SULPHITES), Bayleaf, Star Anise, Cayenne Pepper, Fennel Seeds, Juniper Berries, Black Peppercorn.
Rouille with Roasted Red Pepper & Potato - MAYONNAISE (Rapeseed Oil, Water, EGG, Sugar, Vinegar, MUSTARD), Roasted red Pepper, potato, Tomato, Lemon Juice, Garlic, Coriander, Chives, Tarragon, Saffron, Paprika, Cayenne Pepper, Black Pepper, Salt.
Nutritional Information -
Cornish Bouillabaise Broth Per 100g:
- Energy 121cal / 507kj
- Fat 4.8g
- Saturates 0.7g
- Carbs 9.7g
- Sugars 6.7g
- Protein 8.2g
- Salt 0.6g
Rouille per 100g:
- Energy 312cal / 1284kj
- Fat 31.5g
- Saturates 2.4g
- Carbs 5.1g
- Sugars 2.4g
- Protein 1.3g
- Salt 0.32g
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