Sicilian Fish Stew - Serves 2 - 8pp per serving

Ingredients

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

Method

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.