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Double Basa with Fennel and Leek Stew

Double Basa with Fennel and Leek Stew

with buttery and zesty chive rice
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
762 kcal
Protein
: 
55.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Fish
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • May contain traces of allergens
Serving amount

1 unit(s)

Leek

110 grams

Creme Fraiche

(Contains: Milk)

150 grams

Rice

1 unit(s)

Lemon

480 grams

Basa

(Contains: Fish)

5 grams

Chives

1 unit(s)

Fennel

1 sachet(s)

White Wine Stock Powder

(May be present: Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

to taste

Butter

Energy (kJ)3187 kJ
Energy (kcal)762 kcal
Fat18.4 g
of which saturates10.2 g
Carbohydrate94.1 g
of which sugars12.2 g
Dietary Fiber33.5 g
Protein55.5 g
Salt3.2 g
Trans Fat0.1 g
Potassium793.5 mg
Calcium148 mg
Iron2.3 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 your delivered box.
•Zester
•Pot with Lid

Cooking Steps

Boil the Rice
1
  • Add 300ml cold salted water (double for 4p) to a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover, and cook for 10 mins.
  • Remove from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Get Prepped
2
  • Meanwhile, remove the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
  • Trim the root tip and green stalks of the fennel. Halve lengthwise and thinly slice.
  • Finely chop the chives (use scissors if you prefer).
  • Zest and halve the lemon.
Start Frying
3
  • Place a separate large pot over medium-low heat with a drizzle of oil.
  • Once hot, cook the fennel and leek until softened, 6-8 mins. 
Chop the Fish
4
  • Meanwhile, chop the fish into 2cm cubes.
  • Add the creme fraiche, white wine stock and fish cubes to the pan. Mix carefully, then cover and simmer for 6-8 mins, until the fish is cooked. Add a splash of water if required to loosen the sauce. Season to taste with salt and pepper. 
  • IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Finishing touches
5

Once the rice is cooked, add a knob of butter, chopped chives and lemon zest and mix well carefully.

Serve and Enjoy
6

Divide the buttery and zesty chive rice between plates. 

  • Top with the leek, fennel, and salmon stew.
  • Add a squeeze of lemon.
  • Serve any remaining lemon wedges on the side.
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