Cheat’s bourride

Cheat’s bourride
  • Serves icon Serves 4
  • Time icon Hands-on time 10 min, simmering time 20 min

We’ve put a twist on bourride – a French fish stew – to cut down the cooking time but not the flavour. Make this midweek meal in just 30 minutes.

Nutrition: per serving

Calories
373kcals
Fat
18.7g (2g saturated)
Protein
24.4g
Carbohydrates
25g (6.2g sugars)
Fibre
3.3g
Salt
3.5g
Calories
373kcals
Fat
18.7g (2g saturated)
Protein
24.4g
Carbohydrates
25g (6.2g sugars)
Fibre
3.3g
Salt
3.5g

Ingredients

  • 1 tbsp light olive oil
  • 2 onions, thinly sliced
  • 1 tsp fennel seeds, bruised
  • 1.2 litres fish stock or water
  • Pinch saffron threads
  • Pared zest and juice 1 orange
  • ½-1 tsp cayenne pepper
  • 100g dried lasagne sheets, roughly broken up
  • 400g pack frozen fish pie mix (check the fish is from a sustainable source)
  • 4 tbsp good garlic mayonnaise (aïoli)
  • Large handful fresh flatleaf parsley, finely chopped

Method

  1. Heat the oil in a medium heavy-based saucepan over a low-medium heat. Cook the onions for 8 minutes until starting to soften and turn golden. Add the fennel seeds and cook for a further 2 minutes.
  2. Add the stock, saffron, pared zest and cayenne pepper. Bring to the boil, then add the broken-up lasagne sheets and cook according to the pack instructions
    (about 8 minutes), adding the fish pie mix after the first 2 minutes of cooking.
  3. Remove from the heat, stir in the mayonnaise/aïoli and parsley, season with a pinch of salt and a grind of pepper, then squeeze over the juice from the orange to taste.

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