Saucy Double Acqua Pazza-Style White Fish

Name: Saucy Double Acqua Pazza-Style White Fish with Potato Mash & Parsley
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Red Onion; 1 Tomato; 560 g Hoki Fillets; 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 Broccoli; 1 sachet Thyme

with Potato Mash & Parsley

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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.

Due to recent sourcing challenges, we’ve replaced courgette with green beans, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

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

Red Onion

Tomato

560 g

Hoki Fillets

1 sachet

Chilli Flakes

Celery

1 sachet

Classic Roast Seasoning

1 packet

Tomato Paste

1 packet

Parsley

2 packet

Potato

1 sachet

Chicken-Style Stock Powder

Garlic

Broccoli

1 sachet

Thyme

Nutrition Values

Energy (kJ)1720 kJ

Calories410 kcal

Fat4.6 g

of which saturates1.1 g

Carbohydrate25.3 g

of which sugars10.6 g

Dietary Fibre11.9 g

Protein62 g

Sodium1060 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 Pan

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.