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.
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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
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Method
- 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.
- 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. - 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.
Nutrition
- 373kcals Calories
- 18.7g (2g saturated) Fat
- 24.4g Protein
- 25g (6.2g sugars) Carbs
- 3.3g Fibre
- 3.5g Salt
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