Basque-style braised pollock with piperade and broccoli leaves

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

Basque-style braised pollock with piperade and broccoli leaves

Mediterranean, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 470 Calories/Serving

25–40 Minutes

One of Basque Country’s best additions to the comfort food canon, piperade combines onion, green bell pepper, and tomatoes for a versatile dish paired here with tender white fish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 red onion
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic green or other bell pepper
  • 1 bunch organic broccoli leaves (about ¾ pound)
  • Sun Basket quick-pickle brine (apple cider vinegar - honey)
  • 1 cup diced fire-roasted tomatoes
  • Fish options:
  • 10 ounces wild pollock pieces
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • Sun Basket smoky spice blend (onion powder - granulated garlic - sweet smoked paprika)
  • 1 ciabatta roll
  • 1 teaspoon Marash chile flakes (optional)

Nutrition per serving

Calories: 470, Protein: 39g (78% DV), Fiber: 10g (40% DV), Total Fat: 6g (9% DV), Monounsaturated Fat: 4g, Polyunsaturated Fat: 1g, Saturated Fat: 1g (5% DV), Cholesterol: 90mg (30% DV), Sodium: 960mg (40% DV), Carbohydrates: 67g (22% DV), Total Sugars: 17g, Added Sugars: 4g (8% DV).
Contains: Wheat

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.

Instructions

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

Wash produce before use

1

Prep the vegetables

  • Peel and thinly slice the onion.
  • Finely chop, press, or grate the garlic.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Thinly slice the broccoli leaves and stems crosswise.

2

Cook the piperade

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the quick-pickle brine and, if using, 2 tablespoons white wine (from your pantry) and cook until the liquid is thickened slightly, about 1 minute.
Working in batches if needed, add the bell pepper, broccoli leaves and stems, and tomatoes and cook, stirring occasionally, until the pepper and broccoli are crisp-tender, 3 to 5 minutes. Season to taste with salt and pepper.
While the vegetables cook, prepare the fish.

3

Cook the fish; finish the piperade

Prep and cook instructions are almost identical for both fish options.
  • Pat the fish dry with a paper towel; season generously with salt and the smoky spice blend. If using halibut, cut into 1-inch pieces.
In the pan with the vegetables, arrange the fish on top in an even layer, cover, and cook over medium heat until the vegetables are tender and the fish is opaque and cooked through, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
While the fish cooks, prepare the ciabatta.

4

Toast the ciabatta

  • Cut the ciabatta in half horizontally; drizzle or brush the cut sides with 1 to 2 teaspoons oil.
Heat a dry medium frying pan over medium-high heat until hot but not smoking. Place the ciabatta, cut sides down, and cook until lightly browned, 3 to 4 minutes.

Serve

Transfer the fish and piperade to individual bowls. Sprinkle with as much Marash chile as you like and serve with the ciabatta.
Kids Can!
  • Press the garlic (if you have a press).
  • Drizzle the ciabatta with oil.
  • Time the cooking.