Sicilian-style fish stew
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- olive oil
- 1 onionhalved and finely sliced
- 2 stalks celerysliced
- 3 cloves garlicsliced
- 1 anchovyrinsed (optional)
- a pinch chilli flakes
- 2 plum tomatoesdiced
- 125ml white wine
- 400ml vegetable stock
- 50g couscous
- 250g skinless firm white fish such as cod or coley
- ½ lemonzested
- a handful of chopped parsley
Nutrition:
- kcal246
- fat2.5g
- carbs25.8g
- fibre2.8g
- protein26.7g
- salt2.32g
Method
step 1
Heat 1 tbsp of olive oil in a wide, shallow pan. Add the onion, celery, garlic, anchovy (if using) and chilli flakes. Season and cook for 10 minutes. Add the tomatoes and cook for another couple of minutes. Pour in the wine and stock and bring to a boil. Cook for 2 minutes then add the couscous. Turn down to a simmer and add the fish. Cover with a lid and cook until the fish is done, about 5-7 minutes. Divide between 2 dishes, breaking the fish into large pieces. Sprinkle over lemon zest and parsley to finish.
