Poached Fish with Pumpkin and Carrot Stew

Ingredients

• Fish2 palm (200 g)
• Pumpkin3/4 cup (120 g)
• Peas2 tablespoon (28 g)
• Carrot1/2 medium (30 g)
• Cauliflower1/2 cup (55 g)
• Garlic1 clove (3 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Peel and cut the pumpkin into even medium pieces.

2. 2

   Step 2

   Cut the cauliflower and carrot into small pieces.

3. 3

   Step 3

   Boil the vegetables in salted water. The cauliflower will need 3 minutes, the peas/carrot 6 and the pumpkin, 10-12 minutes.

4. 4

   Step 4

   You can start boiling the pumpkin. Then add the peas/carrot and, finally, the cauliflower, following the blanching process.

5. 5

   Step 5

   Once ready, remove and drain well.

6. 6

   Step 6

   For the poached egg: Heat a pan over high heat and, in the meantime, chop the garlic.

7. 7

   Step 7

   Pour half the oil and garlic. Stir-fry for 1 minute in a pot over medium heat. At the same time, add salt and pepper to the fish.

8. 8

   Step 8

   Add half a cup of water or fish broth and heat. One minute before boiling, add the fish.

9. 9

   Step 9

   Cook for about 4-5 minutes and remove.

10. 10

    Step 10

    To finish the stew, heat the oil in a pot over medium heat and stir-fry the chopped garlic for 1 minute.

11. 11

    Step 11

    Then add the vegetables, add salt and pepper to taste and let cook for 5 minutes.

12. 12

    Step 12

    Serve the poached fish with the stew hot in a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Poached Fish with Pumpkin and Carrot Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.