Cod and Squid Ragout with Vegetables

Courgettes, Bell pepper, Onion, Passata, Water, Olive oil, Garlic, Table salt, Apple cider vinegar, Italian herbs, Cod, Squid, Almond milk (unsweetened), Lemon, Olives, Olive oil, Dill, Table salt, Black pepper

Slice: 10 min. Heat on the stove: 2 min. Fry: 4 min. Fry: 10 min. Braise: 20 min. Mix: 3 min. Boil: 2 min. Braise: 5 min. Cooking: 2 min.

Vegetable base

Cut the onion (53 g), bell pepper (67 g), and courgettes (80 g), and mince the garlic (1.3 g).

Heat the olive oil (7 g), sauté the onion for 3–4 minutes until soft, then add the pepper and courgettes and sauté for 10 more minutes. Add the garlic, italian herbs (0.4 g), table salt (1.3 g), passata (53 g), water (40 g), and apple cider vinegar (1.3 g); stir and bring to a boil. Cover and simmer over low heat for 20 minutes, until the vegetables are tender.

Ragout

Cut the cod (320 g) and squid (320 g) into small pieces, and slice the olives (40 g) into rings.

Heat the olive oil (20 g) in a saucepan, add the vegetable base, and warm it through for 2 minutes. Pour in the unsweetened almond milk (280 g), stir, and bring the mixture to a gentle simmer.

Add the cod, table salt (4 g), and black pepper (0.5 g); cover and simmer over low heat for 4–5 minutes. Add the squid and olives and cook for 2 more minutes.

Remove the ragout from the heat, sprinkle with chopped dill (12 g), and serve with lemon wedges (80 g).