Smokey Hoki, Bacon & Cherry Tomato Caldereta

Name: Smokey Hoki, Bacon & Cherry Tomato Caldereta with Garlic Rice & Radish Salsa
Total time: 30 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 tin Tinned Cherry Tomatoes; 280 g Hoki Fillets; 1 packet Parsley; 1 packet Basmati Rice; 1 Red Onion; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 1 sachet Kiwi Spice Blend; 1 Lemon; 1 Radish; 100 g Diced Bacon; 1 Courgette

with Garlic Rice & Radish Salsa

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In this twist on a caldereta, delicate hoki fillets are flaked through a rich, cherry tomato stew and served on a bed of garlic rice. Top it off with radish salsa and bacon for a touch of freshness.

Allergens:

Fish

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

Tinned Cherry Tomatoes

280 g

Hoki Fillets

(Contains: Fish; )

1 packet

Parsley

1 packet

Basmati Rice

Red Onion

1 sachet

Chicken-Style Stock Powder

Garlic

1 sachet

Kiwi Spice Blend

Lemon

Radish

100 g

Diced Bacon

Courgette

Nutrition Values

Calories656 kcal

Energy (kJ)2740 kJ

Fat15 g

of which saturates5.3 g

Carbohydrate80.9 g

of which sugars16.8 g

Dietary Fibre8.2 g

Protein45.8 g

Cholesterol0 mg

Sodium1540 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

•Large Non-Stick Pan

•Lid

•Medium Saucepan

Cooking Steps

PDF

• Finely chop garlic. In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, finely chop radish and parsley. Thinly slice onion (see ingredients). • Slice lemon into wedges. • Discard any liquid from hoki fillet packaging. Cut fish into 2cm chunks and season with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil and remaining butter. • Cook onion, until tender, 4-5 minutes. • Add kiwi spice blend and remaining garlic, and cook until fragrant, 1-2 minutes.

• Add tinned cherry tomatoes, chicken-style stock powder, the water (for the sauce) and the brown sugar, and simmer, stirring, until slightly reduced, 2-3 minutes. • Add hoki and cook, stirring, until just cooked, 5-6 minutes. Season to taste. TIP: White fish is cooked through when the centre turns from translucent to white.