Cod fillet with curry creamed potatoes
with broccoli and scallions
Allergens:
Vis
•Selderij
•Mosterd
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Cod fillet
(Contains: Vis)
250 g
Waxy red potatoes
½ piece
Red onion
½ piece
Garlic
125 g
Broccoli
½ sachet(s)
Curry powder
(Contains: Selderij, Mosterd)
½ bunch
Scallions
90 milliliters
Coconut milk
Not included in your delivery
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
1 tablespoon
[Plant-based] butter
Nutrition Values
Energy (kJ)2636 kJ
Calories630 kcal
Fat30.7 g
Saturated Fat22.6 g
Carbohydrate54.2 g
Sugar8.2 g
Dietary Fiber14.9 g
Protein32.2 g
Salt1.3 g
Potassium577.5 mg
Calcium95.3 mg
Iron1.5 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.
Utensils
•Pot
•Large Frying Pan
Cooking Steps
1
- Boil plenty of water with the stock cube for the potatoes.
- Peel or thoroughly wash the potatoes and then cut into chunks. Cut the head of the broccoli into florets and dice the stem
- Cook the potatoes for 12 - 15 minutes. Add in the broccoli for the last 6 minutes. Preserve a bit of cooking water, then drain and add back to the pot.
- Season to taste with salt and pepper.
2
- Dice the onion and crush or mince the garlic.
- Heat a small knob of butter in a pot, add the onion and curry powder and fry for 1 - 2 minutes.
- Add the Coconut milk warm for 2 minutes, stirring occasionally.
- Cut the scallions into 2 cm chunks.
Did you know... scallions are very high in calcium compared to other vegetables, as are kale and pak choi.
3
- Melt a knob of butter in a frying pan over medium-high heat and fry the cod with the scallions for 1 - 2 minutes, then turn the cod and fry for a further 1 - 2 minutes on the other side. Season to taste with salt and pepper.
- Take the fish out of the pan, add a small knob of butter and 1 tbsp of stock per person, and cook for 1 minute.
4
- Mix the broccoli and potatoes into the the curry sauce and serve.
- Top with the cod, and drizzle with butter sauce.
- Garnish with the scallions.
