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Fennel and Leek Fish with Chorizo Stew

Fennel and Leek Fish with Chorizo 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
: 
810 kcal
Protein
: 
43.3g 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

240 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)

90 grams

Chorizo

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

to taste

Butter

Energy (kJ)3389 kJ
Energy (kcal)810 kcal
Fat28.8 g
of which saturates13.9 g
Carbohydrate95.9 g
of which sugars12.7 g
Dietary Fiber33.5 g
Protein43.3 g
Salt4.5 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
  • Rinse the rice to remove excess starch. Add 300ml cold salted water (per 2P) 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 lengthways and thinly slice widthways.
  • Finely chop the chives (use scissors if you prefer).
  • Zest and quarter the lemon.
Time to Fry
3
  • Place a large pan over medium-low heat with a drizzle of oil.
  • Once hot, cook the fennel and leek until softened, 6-8 mins. 
  • Add the chorizo for the final 3-5 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 until the fish is cooked, 6-8 mins. Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Finishing touches
5
  • Once the rice is cooked, add a knob of butter, chives and lemon zest to the pot.
  • Stir through, fluffing it up as you go.
Serve and Enjoy
6
  • Divide the buttery chive rice between plates. 
  • Top with the leek, fennel, and fish stew.
  • Add a squeeze of lemon.
  • Serve any remaining lemon wedges on the side.
Meal right image

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