Catalan-style pollock with tomato, fennel, and almonds

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

Catalan-style pollock with tomato, fennel, and almonds

Mediterranean, Dairy-Free, Carb-Conscious, Gluten-Free, Soy-Free, Lean & Clean, Paleo

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.

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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 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
  • Sun Basket tomato sauce base (tomatoes - tomato paste - garlic)

Nutrition per serving

Calories: 440, Protein: 31g (62% DV), Fiber: 11g (44% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4g, Saturated Fat: 2g (10% DV), Cholesterol: 80mg (27% DV), Sodium: 720mg (30% DV), Carbohydrates: 37g (12% DV), Total Sugars: 18g, Added Sugars: 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

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.

2

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.