In order to bring you the best organic produce, some ingredients may differ from those depicted.

Catalan-style pollock with tomato, fennel, and almonds

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 440 Calories/Serving

20 Minutes

This fish, simmered in a smoky tomato-based sauce and topped with crunchy almonds, will transport you to the Mediterranean coast, where France meets Spain.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 organic yellow onion
1 organic red or other bell pepper
1 organic fennel bulb
¼ cup dry-roasted almonds
Fish options:
10 ounces wild pollock pieces
2 wild skin-on snapper fillets (about 6 ounces each)
1 teaspoon sweet smoked paprika
1 cup vegetable broth
Sunbasket tomato sauce base (tomatoes - tomato paste - garlic)

Nutrition per serving

Calories 440, Total Fat 20g (26% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 720mg (31% DV), Total Carb. 37g (13% DV), Fiber 11g (39% DV), Total Sugars 18g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the ingredients

Peel and coarsely chop enough onion to measure 1 cup [2 cups].
Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
Trim the root end from the fennel. Cut the fennel lengthwise into quarters and cut away the core; cut the quarters into ½-inch pieces.
Coarsely chop the almonds for garnish.
Pat the fish dry with a paper towel. If using pollock, season generously with salt and pepper. If using snapper, cut into 1-inch pieces and season lightly with salt and pepper; discard the snapper skin.

Cook the stew

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, bell pepper, and fennel, season with salt and pepper, and cook, stirring occasionally until starting to soften, 2 to 3 minutes. Stir in the sweet smoked paprika and cook until fragrant, about 30 seconds. Stir in ¼ cup [½ cup] white wine (from your pantry) or water, scraping up any browned bits from the bottom of the pan, and cook until most of the liquid has evaporated, about 1 minute.
Add the vegetable broth and tomato sauce base and bring to a boil. Reduce to a simmer, nestle the fish in the sauce, cover, and cook until the fish is opaque and cooked through, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the fish stew to individual bowls, garnish with the almonds, and serve.

Kids Can!

Measure the onion.
Time the cooking.
Garnish with the almonds.

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