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Saffron-Poached Basa with Basmati Rice, Caramelized Onion, and Sweet Bell Pepper

Saffron-Poached Basa with Basmati Rice, Caramelized Onion, and Sweet Bell Pepper

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Saffron, one of the world’s most precious spices, becomes infused into this delicate, flaky fish. Spooning the saffron broth over the plate perfumes entire dish with its intoxicating aroma.

Tags:Gluten-free
Allergens:FishMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Basa Fillets

(ContainsFish)

¾ cup

Basmati Rice

4 ounce

Peas

1 unit

Green Bell Pepper

1 unit

Yellow Onion

2 clove

Garlic

¼ ounce

Parsley

1 unit

Veggie Stock Concentrate

¼ teaspoon

Saffron

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2974.824 kJ
Calories711 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber9 g
Protein38 g
Sodium597 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.
Instructionsarrow up iconarrow up icon
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1

In a small pot, bring 1 ½ cups water and a pinch of salt to a boil. Once boiling, add the rice, cover, and reduce to a simmer for 15-20 minutes, until tender.

2

While the rice cooks, thinly slice the garlic. Halve, peel, and thinly slice the onion. Finely chop the parsley, reserving a few leaves for garnish. Core, seed, and remove the white ribs from the bell pepper. Finely dice half the bell pepper; thinly slice the remaining half.

3

Stir the peas and diced bell pepper into the rice and continue cooking until tender. Keep covered until the rest of the meal is ready.

4

Heat 1 tablespoon oil in a large pan over medium heat. Add the onion, garlic, and sliced red pepper to the pan and cook, tossing, for 10-12 minutes, until onions begin to caramelize.

5

Add 3 cups water, the saffron, and the stock concentrates to the pan and stir to combine. Bring to a boil, then reduce to a simmer. Season with salt and pepper.

6

Add the basa fillets to the simmering water and poach for 3-5 minutes, until flaky and opaque in the middle. Set the fillets aside, season with salt and pepper, and cover to keep warm. HINT: you may need to flip the fillets over halfway through cooking if they aren’t fully submerged.

7

Increase heat to high and reduce the liquid in the pan by half. Once reduced, remove from heat and stir in 1 tablespoon butter and the chopped parsley. Taste and season with salt and pepper, if necessary

8

Serve the basa on a bed of rice, then top with the simmered vegetables and saffron broth. Garnish with reserved parsley leaves and enjoy!