Saucy Acqua Pazza-Style White Fish
with Potato Mash & Parsley- Fish
We’re going crazy for this Acqua Pazza-style fish straight from the shores of Italy! Translating to “fish in crazy water”, this dish comprises of delicately cooked fish in a flavourful broth with veggies, garlic and herbs. Potato mash makes the perfect accompaniment, soaking up the delicious sauce. *This recipe is under 650kcal per serving.*
Ingredients
1
Red Onion
1
Tomato
280 g
Hoki Fillets
(Contains: Fish; )
1 sachet
Chilli Flakes
1
Celery
1 sachet
Classic Roast Seasoning
1 packet
Tomato Paste
1 packet
Parsley
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
2
Garlic
1
Courgette
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, slice courgette into half-moons. Roughly chop tomato. Thinly slice celery and onion (see ingredients). Finely chop garlic. • Discard any liquid from hoki fillet packaging. • Cut fish into bite-sized chunks. Season generously with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook celery, onion and tomato, and until tender, 4-6 minutes.
• Add courgette, garlic, Aussie spice blend and tomato paste and cook, tossing, until fragrant, 1-2 minutes. • Add the water, chicken-style stock powder, a pinch of chilli flakes (if using) and the brown sugar, and bring to a boil.
• Reduce heat to medium, add fish, stir to combine and simmer until fish is cooked through, 5-6 minutes. Season to taste.
• Divide potato mash between bowls. Top with Acqua Pazza-style white fish. • Tear over parsley to serve. Enjoy!
