Name: Creamy Peruvian-style orzo with Hake with bell pepper, spinach, onion and parsley
Total time: 25 min
Yield: 2
Cuisine: Peruvian
Ingredients: 2 piece Skin-on hake fillet; 150 g Orzo; 1 piece Onion; 1 piece Bell pepper; 100 g Spinach; 1 piece Lemon; 10 g Fresh flat leaf parsley; 1 Tomato paste; 150 g Cooking cream; 1 sachet(s) Peruvian-style spice mix; 3 teaspoon Ground paprika; 1 piece Low sodium vegetable stock cube; 2 tablespoon Olive oil; 2 teaspoon Balsamic vinegar; 2 tablespoon [Plant-based] butter; to taste Salt and pepper

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Recipes

Creamy Peruvian-style orzo with Hake

with bell pepper, spinach, onion and parsley

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Allergens:

Vis

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Skin-on hake fillet

(Contains: Vis)

75 g

Orzo

(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)

½ piece

Onion

½ piece

Bell pepper

50 g

Spinach

½ piece

Lemon

5 g

Fresh flat leaf parsley

(May be present: Selderij)

Tomato paste

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

½ sachet(s)

Peruvian-style spice mix

1.5 teaspoon

Ground paprika

Not included in your delivery

½ piece

Low sodium vegetable stock cube

1 tablespoon

Olive oil

1 teaspoon

Balsamic vinegar

1 tablespoon

[Plant-based] butter

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3468 kJ

Calories829 kcal

Fat41.2 g

Saturated Fat19.1 g

Carbohydrate75.3 g

Sugar19.3 g

Dietary Fiber12 g

Protein35.9 g

Salt1.6 g

Potassium121.3 mg

Calcium67 mg

Iron1.2 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 the delivered box, depending on your region.

Utensils

•Pan

•Casserole

•Tall-Sided Pan

Cooking Steps

Boil plenty of water in a pot or saucepan, crumble in the stock cube and cook the orzo for 10 - 12 minutes. Reserve 50ml cooking liquid per person, then drain and set aside.
Chop the bell pepper into strips and slice the onion into half rings.

Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the onion and bell pepper for 4 - 5 minutes. Deglaze with the balsamic vinegar.
Gradually add the spinach, tearing it directly into the deep frying pan.
Add the tomato paste, Peruvian-style spice mix and the ground paprika and fry for 2 - 3 minutes.
Add the orzo and cooking cream and mix well. Season well with salt and pepper and let simmer over medium heat until serving. Add a splash of cooking liquid as preferred.

Meanwhile, melt a knob of butter in a frying pan over medium-high heat. Pat the fish dry with kitchen paper and season with salt and pepper. Fry the fish on its skin for 3 minutes, then flip and fry for another 3 minutes.
Zest and quarter the lemon. Chop the parsley.
When the fish is done, remove from the pan. Add another knob of butter to the pan, along with the lemon zest, half of the parsley and the juice of 1 lemon wedge per person. Mix well and heat for 1 more minute.

Serve the creamy vegetable orzo on deep plates and top with the fish.
Drizzle over the lemon-parsley butter sauce.
Garnish with the rest of the parsley and serve with the rest of the lemon wedges.

Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.