This dish is really easy, light and yet full of flavours. Takes hardly any time to rustle up on a week night too.
Sicilian-style fish stew – to serve 2
- olive oil
- 1 onion, finely sliced
- 2 celery stalks, sliced
- 3 garlic cloves, sliced
- a pinch of chilli flakes
- 2 plum tomatoes (we had to use tinned tomatoes this time)
- 125ml white wine
- 400ml vegetable stock
- 50g couscous
- 250g white fish fillet – we used hake
- 1/2 a lemon, zested
- a small handful of chopped parsley chopped
Heat 1 tbsp of olive oil in a wide, shallow pan. Add the onion, celery, garlic, 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. Break the fish into large chunks as you serve and sprinkle over the lemon zest and parsley.
(Original recipe from BBC Good Food)
Wine suggestion: You want a bit of body and minerality here as there are some fairly robust flavours, despite being a light dish. We went for a Riesling from Alsace but a Provencal rosé would also work well.