Thursday, 17 March 2011

Sicilian Fish Stew - Serves 2 - 8pp per serving


Olive oil- 1 tbsp
1 onion, finely chopped
2 celery sticks, sliced
3 garlic cloves, sliced
1 anchovy, rinsed (optional)
chili flakes, pinch,
1 tin of chopped tomatoes
125ml white wine
400ml vegetable stock
50g cous cous
250g haddock or any white fish fillet (skinless and boneless)
half a lemon, zested,
handful of parsley, chopped


  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.
  2. Divide between 2 dishes, breaking the fish into large pieces. Sprinkle over lemon zest and parsley to finish.

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