Mediterranean Stew
with Grilled Sea Bream
The inspiration for this dish came from a sleepy little fishing village in Sicily. Fishermen head into port in the morning and a queue of locals and restaurant owners jostle for position on the dockside to get the first pick. We combined the beautifully fresh sea bream with a classic Mediterranean mixture of tomatoes, garlic and herbs to create a recipe that lifts us out of the kitchen and puts us right back on the dock of that bay. Bravissimo!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Carrot
½
Leek
1
Red Pepper
2
Garlic Clove
1
Provencal Herbs
1
Tomato Puree
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
2
Sea Bream Fillets
(Contains Fish)
1
Tinned Plum Tomates
Not included in your delivery
150
Water
30
Olive Oil
Nutritional information
Instructions
Preheat your oven to 200 degrees. Remove the top and bottom from the carrot, peel and then cut in half lengthways. Slice each half into thin half moon shapes (½cm thick is ideal!). Remove the root and the dark green part of the leek. Slice into circles as thin as you possibly can.
Pop a wide bottomed saucepan on medium-high heat and add a glug of oil. Add your carrot and leek to the pan and cook for 5 mins. Remove the core from the red pepper, cut into slices 1cm thick. Peel and grate the garlic (or use a garlic press if you have one).
Add your red pepper and half your garlic to the pan with your veggies and cook for 1 minute before adding the Provençal herbs, tomato purée and plum tomatoes.
Break your tomatoes up with a spoon, then add the vegetable stock pot and the water (amount specified in the ingredient list). Bring your stew to the boil and then reduce the heat until it is simmering nicely.
Your stew will need to cook for about 20 mins without a lid. Tip: The carrot needs to be soft enough to eat; it is cooked when you can easily slip a knife through.
Cut each ciabatta into six even slices and pop on a baking tray. Mix your leftover garlic with the oil (amount specified in the ingredient list) and then spoon onto your slices of ciabatta. Bake on the top shelf of your oven for 8-10 mins so that they are golden and crunchy.
While your ciabatta cooks, quickly do any washing up. When your ciabatta is ready, remove from your oven and keep to one side, switch your grill to mediumhigh. Lay the sea bream fillets skin-side up on the baking tray you used for your ciabatta and season with salt and black pepper. Drizzle over a glug of oil and then grill for 5-6 mins. Tip: Keep an eye on your sea bream, it is cooked when the centre is opaque and the skin nicely browned.
Just before serving, taste your stew and add salt and black pepper if necessary. Serve your Mediterranean stew in deep bowls and top with your sea bream and ciabatta. Enjoy!
