Smoky Chorizo Stew with Cod & Shrimp
Spanish-inspired, with lemon & parsleyCalories
:
673 kcalProtein
:
35g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Schaaldieren
- Vis
- Melk (inclusief lactose)
- Soja
- Tarwe
- Gluten
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ pack
Diced tomatoes with garlic & onion
½ piece
Green Romano pepper
1 piece
Bay leaf
5 g
Fresh flat leaf parsley
40 g
Shrimp
(Contains: Schaaldieren)
½ piece
Cod fillet
(Contains: Vis)
¼ piece
Lemon
75 g
Jasmine rice
30 g
Diced chorizo
(Contains: Melk (inclusief lactose))
5 milliliters
Reduced salt soy sauce
(Contains: Soja, Tarwe, Gluten)
Not included in your delivery
½ tablespoon
Olive oil
250 milliliters
Low sodium fish or vegetable stock
½ teaspoon
Sugar
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2817 kJ
Calories673 kcal
Fat23.6 g
Saturated Fat8.9 g
Carbohydrate84.3 g
Sugar16.7 g
Dietary Fiber6.3 g
Protein35 g
Salt4.4 g
Potassium161.2 mg
Calcium15.3 mg
Iron0.5 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.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the rice for 10 - 12 minutes, then drain and set aside.
- Cut the Romano pepper into strips and prepare the stock.
- Heat a drizzle of olive oil in a soup pot over medium-high heat.
- Fry the Romano pepper and the chorizo for 3 minutes, then deglaze with the stock.
2
- Stir in the diced tomatoes, the bay leaf, the soy sauce and the sugar.
- Bring to the boil and continue cooking until serving.
- Meanwhile, cut the fish into smaller pieces.
- Pat the fish and the shrimp dry with kitchen paper, then season both with salt and pepper.
3
- Melt a knob of butter in a frying pan over medium-high heat. Fry the fish with the shrimp for 2 minutes per side, or until done. Season to taste with salt and pepper.
- Meanwhile, cut the lemon into six wedges and finely chop the parsley.
- Deglaze the fish with the juice of one lemon wedge per person, then stir in half of the parsley.
4
- Take the bay leaf out of the soup and discard.
- Serve the rice in bowls and top with the stew.
- Top with the fish and the shrimp.
- Garnish with the rest of the parsley and serve the rest of the lemon wedges alongside.
