Cod with Fresh Tagliatelle & Caponata-Style Stew
with basil, eggplant & toasted almonds- Amandelnoten
- Noten
- Vis
- Ei
- Tarwe
- Gluten
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Mosterd
- Haver
- Pinda's
- Lupine
- Noten
- Sesamzaad
- Spelt
- Soja
- Rogge
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
- May contain traces of allergens
- Melk (inclusief lactose)
- Schaaldieren
- Vis
- Walnoten
- Weekdieren
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.
Ingredients
½ piece
Onion
½ piece
Garlic
½ piece
Tomato
½ piece
Eggplant
5 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Mosterd, Haver, Pinda's, Lupine, Noten, Sesamzaad, Spelt, Soja, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
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: Mosterd, Noten, Soja, Melk (inclusief lactose), Schaaldieren, 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
Utensils
Cooking Steps
- Chop the onion and crush or mince the garlic.
- Dice the tomato and the eggplant into 1cm chunks.
- Heat a clean deep 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 the same pan over medium-high heat. Fry the garlic, onion 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, the passata and the 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 water in a pot or saucepan. Carefully separate the tagliatelle and boil for 3 - 4 minutes, then drain and set aside.
- Pat the fish dry with kitchen paper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the fish for 1 - 2 minutes per side.
- Add the rest of the BBQ rub during the final minute of cooking time.
- Roughly chop the basil.
- Serve the tagliatelle on plates. Top with the stew and the fish.
- Garnish with the almonds and the basil to finish.
