Name: Cod with Eggplant Caponata-Style Stew over fresh tagliatelle with basil & toasted almonds
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 piece Onion; 1 piece Garlic; 1 piece Tomato; 1 piece Eggplant; 10 g Shaved almonds; 20 g Capers; 1 sachet(s) Middle Eastern spice mix; 1 sachet(s) BBQ spice rub; 200 g Passata; 10 g Fresh basil; 2 piece Cod fillet; 250 g Fresh tagliatelle; 1 teaspoon Honey [or plant-based alternative]; 2 tablespoon Olive oil; to taste Balsamic vinegar; to taste Salt and pepper

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Recipes

Cod with Eggplant Caponata-Style Stew

over fresh tagliatelle with basil & toasted almonds

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Part of this dish is inspired by eggplant caponata, a Sicilian dish made from eggplant, tomatoes, onions, capers and vinegar, for a kind of sweet and tangy relish.

Tags:

Calorie Smart

•Extra Veggies

•High Protein

Allergens:

Noten

•Amandelnoten

•Vis

•Ei

•Tarwe

•Gluten

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Onion

½ piece

Garlic

½ piece

Tomato

½ piece

Eggplant

5 g

Shaved almonds

(Contains: Noten, Amandelnoten May be present: Pinda's, Noten, Sesamzaad)

10 g

Capers

½ sachet(s)

Middle Eastern spice mix

½ sachet(s)

BBQ spice rub

100 g

Passata

5 g

Fresh basil

(May be present: Selderij)

1 piece

Cod fillet

(Contains: Vis)

125 g

Fresh tagliatelle

(Contains: Ei, Tarwe, Gluten May be present: Noten, Melk (inclusief lactose), Mosterd, Schaaldieren, Soja, Vis, Walnoten, Weekdieren)

Not included in your delivery

½ teaspoon

Honey [or plant-based alternative]

1 tablespoon

Olive oil

to taste

Balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2930 kJ

Calories700 kcal

Fat19.1 g

Saturated Fat3.5 g

Carbohydrate91.3 g

Sugar16.9 g

Dietary Fiber10.4 g

Protein42.3 g

Salt1.5 g

Potassium467.2 mg

Calcium47.6 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

•Tall-Sided Pan

•Casserole

•Paper Towel

Cooking Steps

~~Boil plenty of water in a pot or saucepan for the pearl barley.~~
Chop the onion and crush or mince the garlic.
Dice the tomato and the eggplant into 1cm chunks.
~~Boil the pearl barley for 13 - 15 minutes, then drain and set aside, covered.~~
Roughly chop the basil.
Heat a clean frying pan over high heat. Toast the shaved almonds until golden-brown, then remove from the pan and set aside.

Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion, garlic and capers for 2 - 3 minutes.
Add the eggplant and fry for 8 - 10 minutes. Season to taste with salt and pepper, then add the Middle Eastern spices and half of the BBQ rub.*
Add the tomato, passata and honey, along with some balsamic vinegar as preferred. Allow to simmer for 7 - 8 minutes over medium-low heat.

*Take care, this ingredient is spicy! Use as preferred.

Boil plenty of salted water in a pot or saucepan.
Carefully separate the tagliatelle, then boil for 3 - 4 minutes. Drain when finished and set aside.
Pat the cod dry with kitchen paper.
Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the cod for 1 - 2 minutes per side. Add the rest of the BBQ rub during the final minute of cooking time.