Saucy Acqua Pazza-Style White Fish
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Saucy Acqua Pazza-Style White Fish

Saucy Acqua Pazza-Style White Fish

with Potato Mash & Parsley

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.

Tags:
Calorie Smart
Climate Superstar
Allergens:
Milk
fish

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

courgette

1

tomato

1 stalk

celery

½

Onion

3 clove

garlic

1 packet

Smooth Dory Fillets

(Contains fish; )

1 sachet

Aussie Spice Blend

1 packet

tomato paste

1 sachet

Chicken-Style Stock Powder

pinch

chilli flakes

½ bag

parsley

Not included in your delivery

olive oil

30 g

butter

(Contains Milk; )

2 tbs

milk

(Contains Milk; )

1 cup

water

1 tsp

brown sugar

sideBannerName

Nutrition Values

Energy (kJ)2003 kJ
Fat19.6 g
of which saturates9.3 g
Carbohydrate50.7 g
of which sugars26.3 g
Protein24.7 g
Sodium1354 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, slice courgette into half-moons. Roughly chop tomato. Thinly slice celery and onion (see ingredients). Finely chop garlic. • Discard any liquid from smooth dory fillet packaging. • Cut fish into bite-sized chunks. Season generously with salt and pepper.

3
3

• 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.

4
4

• 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.

5
5

• Reduce heat to medium, add fish, stir to combine and simmer until fish is cooked through, 5-6 minutes. Season to taste.

6
6

• Divide potato mash between bowls. Top with Acqua Pazza-style white fish. • Tear over parsley to serve. Enjoy!