Sicilian-style fish stew

Recipe uploaded by

Jennifer Joyce

9 ratings

Recipe by Jennifer Joyce

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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.

Per serving

246 kcalories, protein 26.7g, carbohydrate 25.8g, fat 2.5 g, saturated fat 0.3g, fibre 2.8g, salt 2.32 g

Latest comments and suggestions

• Rhi

  28 October 2009

  Rhi commented on this recipe

  easy, quick and tasty

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ThomMich

  02 November 2009

  ThomMich rated and commented on this recipe

  

  Delicious. So easy and tasty with simple ingredients. I've been asked how soon we can have it again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Foodie

  08 November 2009

  Foodie rated and commented on this recipe

  

  Thoroughly enjoyed, very tasty. but was very incipid looking and not the lovely red colour as in the photo. I used all the ingredients can someone advise, thanks.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nessa64

  09 November 2009

  Nessa64 rated and commented on this recipe

  

  Looked nothing like the picture, but was really gorgeous. Everyone had a second helping. Really warming and filling with a hint of spice. Will be going in my favourites.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CHRIS

  11 November 2009

  CHRIS rated and commented on this recipe

  

  very tasty!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mazzo

  11 November 2009

  Mazzo commented on this recipe

  nice, but as above looked nothing like the picture. I used fresh plum tomatoes - should they have been tinned, or had some purée added?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Luiza

  14 November 2009

  Luiza rated and commented on this recipe

  

  Lovely, spicy and comforting meal! Used tinned tomatoes which gave the dish a nice color

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rog

  18 November 2009

  Rog rated and commented on this recipe

  

  This was very good. I used a tin of cherry tomatoes to achieve a red colour and a good consistency.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PoppyM

  19 November 2009

  PoppyM rated and commented on this recipe

  

  Fantastic recipe. So quick and easy. Wasn't sure what was meant by 1 anchovy, so used a whole tin (50g) as we love them, and it was fantastic. They disappeared but the lovely Italian flavour was left. The flavours overall were gorgeous and the lemon really made it. Will make again and again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• becca

  19 November 2009

  becca rated and commented on this recipe

  

  Lovely. Plum tomatoes weren't in season when I made it so I used a couple of tinned plum tomatoes and added some of the juice from the tin which gave it a lovely colour, much like the photo! I also added some tomato puree, but it probably would have tasted just as nice without it. Will defintely make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• katie

  20 November 2009

  katie rated and commented on this recipe

  

  very tasty and easy to make. I will use less liquid next time and add some black olives.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/13193/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• olive oil
• 1 onion , halved and finely sliced
• 2 celery stalks, sliced
• 3 garlic cloves , sliced
• 1 anchovy , rinsed (optional)
• a pinch chilli flakes
• 2 plum tomatoes , diced
• 125ml white wine
• 400ml vegetable stock
• 50g couscous
• 250g white fish fillet, from a sustainable source
• ½ lemon , zested
• a handful chopped parsley

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Low-fat

Ingredients

• olive oil
• 1 onion , halved and finely sliced
• 2 celery stalks, sliced
• 3 garlic cloves , sliced
• 1 anchovy , rinsed (optional)
• a pinch chilli flakes
• 2 plum tomatoes , diced
• 125ml white wine
• 400ml vegetable stock
• 50g couscous
• 250g white fish fillet, from a sustainable source
• ½ lemon , zested
• a handful chopped parsley

Per serving

246 kcalories, protein 26.7g, carbohydrate 25.8g, fat 2.5 g, saturated fat 0.3g, fibre 2.8g, salt 2.32 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk