This is another HelloFresh recipe that we tried last week and we felt that it was too tasty not to share. This for us is an unusual dish, that we probably wouldn’t have ever made if it wasn’t for HelloFresh. Stew absolutely loves fish, in particular sea bream, and we both enjoy a thick veggie stew. This one is rich in flavour and packed full of vegetables. It’s the perfect bed for the sea bream and using a fork you can easily tear into the sea bream and get a mouthful of both. The sea bream should fall away easily at the touch of a knife or fork. It’s so delicately soft.
We were worried that it may not be a very fulfilling dish as it’s lacking carbs, but actually the addition of garlic ciabatta really is all you need. It’s the perfect way to mop up the last remains of the stew when you get to the bottom of the bowl too!
Ingredients (serves 2)
- 1 carrot
- 1 leek
- 1 courgette
- 1 red pepper
- 2 garlic cloves
- 1 tsp mixed herbs
- 1 tbsp tomato puree
- 1 tsp vegetable stock pot
- 150ml water
- 1 ciabatta roll
- 2 tbsp olive oil
- 2 sea bream fillets
- 1 can plum tomatoes
- Preheat the oven to 200 degrees. Remove the top and bottom from the carrot, peel and then cut in half lengthways. Slice each half into ½cm thin pieces.
- Remove the root and the dark green part of the leek. Slice into circles as thin as you possibly can. Remove the top and bottom from the courgette and slice into 1cm round pieces.
- Pop a large saucepan on medium-high heat and add a glug of oil. Add your carrot, leek and courgette to the pan and cook for 5 mins.
- Remove the core from the red pepper, cut into slices 1cm thick. Peel and finely chop the garlic. Add your red pepper and half of your garlic to the pan and cook for 1 minute more, before adding the mixed herbs, tomato purée and plum tomatoes.
- Break your tomatoes up with a spoon, then add 1 tsp of the vegetable stock pot and 150ml water. Bring your stew to the boil and then reduce the heat until it is simmering. Your stew will need to cook for about 20 mins without a lid, until the carrot has softened.
- Cut the ciabatta into six even slices and pop on a baking tray. Mix your leftover garlic with 2 tbsp olive oil and spoon onto your slices of ciabatta. Bake on the top shelf of your oven for 8-10 mins so that they are slightly browned and crunchy.
- Whilst your ciabatta is cooking in the oven, place a frying pan or griddle pan on a medium heat. Add a little oil, season your sea bream with alt and pepper on both sides and then place skin side down into the pan. Cook on both sides for 2-3 minutes.
- Serve your Mediterranean stew in bowls and place your sea bream on top. Dip your ciabatta in to soak up the tomato mix and enjoy!