Had this for dinner last night and rather enjoyed it. Didn't have white wine on hand so used vermouth, and like PoppyM, I recommend adding a whole tin of anchovies as a 'seasoning' if you will. I also used tinned plum tomatoes as suggested to bring about the rich colour.

lovely and versatile. i used quinoa instead of cous cous [as im allergic to gluten] and as i was cooking it for me and my 5year old son, no wine but i added frozen peas. also used frozen fish steaks, and once added the stock, then put in the fish steaks and the quinoa. then i added some chilli to mine at the end.

I made this for my boyfriend and our house mate, they couldn't get enough of it. So easy to make and really tasty, will be making this again!

Delicious and really simple.
I use a few tablespoons of passata instead of the plum tomatoes. The lemon and parsley at the end make all the difference.
Leftovers are also great the next day!

Very nice. I used the oil from the anchovy tin to saute the onion, celery and garlic. I dropped all of the anchovies into the mix. I didn't have couscous to hand so used quinoa which worked out fine (pre cooked it and added at the end). Pretty much doubled the recipe and used some seafood broth I had available. Added some prawns, scallops and squid. Chucked in a bit of sugar to even out the acidity. Used a can of crushed fire-roasted tomatoes. Forgot the lemon but oh well. Will make again.

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Very Nice! I used a full tin of chopped tomatoes (the brand I use is very thick so did not make it watery). I also used Quinoa which needed about an extra 5 minutes cooking but added much more flavour than cous cous would.
I would also crush the garlic next time as the slices were too harsh in my opinion (& I Love garlic!). I used 4 anchovies which I would say was perfect.
My husband is also a celery-phobic but he loved it and I wouldn't cook it without.
Yum!

This is a lovely midweek recipe! I like to add sweet red peppers and olives to it too!

I made mine a bit oriental by adding half a can of coconut milk at the same time as the fish which gave it lovely creamy texture, and lime zest instead of lemon. Delish.

Took longer than 30 mins due to chopping but I did make for 4 people.

To reduce waste used a whole small tin of anchovies in olive oil (drained) and added juice of the lemon to stock which added flavour. Few extra chilli flaked added kick too.

Really nice. Made it with a tin of plum tomatoes and a squirt of tomato puree. I used pollack.

I added a squeeze of anchovy paste to the onion and garlic.

I omitted the white wine and the lemon.

Really nice. Made it with a tin of plum tomatoes and a squirt of tomato puree. I used pollack.

I added a squeeze of anchovy paste to the onion and garlic.

I omitted the white wine and the lemon.

I don't cook this with couscous. I make it without and then serve with brown rice. I also add a few star anise to the sauce.

Used tinned sardines instead of anchovies, still tasted great

We love this recipe, it is so fresh and tasty, it's a firm favourite even with the reluctant fish eater of the family. I make it exactly as the recipe says and it's just right.

Really enjoyed this - used smoked haddock, tinned plum tomatoes and 1/2 tsp anchovy paste as best available alternatives. Agree with lady who said you can taste the wine, use something half decent. Next time I'll double the quantity of cous cous...

Me and my Husband holiday in Sicily frequently and often eat this dish while we're there. I tried this recipe to try and replicate and what a massive success! Very authentic! We thought it was perfect but as we love anchovies thought we might pop another fillet in next time? Thank you for re-creating the memories.

A lovely dish - very tasty and so easy to make. I substituted the couscous for potato which was a good alternative and used good quality chopped plum tomatoes to give it a rich flavour and colour.