Sicilian-style fish stew

Latest comments and suggestions

Results 141-148

• fikmarshall

  30 January 2013

  fikmarshall rated and commented on this recipe

  

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

  Flag as inappropriate

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

  Your name: Reason:
• MrsJRoberts

  31 January 2013

  MrsJRoberts rated and commented on this recipe

  

  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!

  Flag as inappropriate

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

  Your name: Reason:
• Sarah

  11 February 2013

  Sarah rated this recipe

  

  Flag as inappropriate

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

  Your name: Reason:
• hrgoddess

  17 February 2013

  hrgoddess commented on this recipe

  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.

  Flag as inappropriate

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

  Your name: Reason:
• Lou

  05 March 2013

  Lou rated and commented on this recipe

  

  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!

  Flag as inappropriate

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

  Your name: Reason:
• TB

  12 March 2013

  TB rated and commented on this recipe

  

  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!

  Flag as inappropriate

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

  Your name: Reason:
• CJFlossy

  14 April 2013

  CJFlossy commented on this recipe

  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.

  Flag as inappropriate

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

  Your name: Reason:
• Matthew D.

  17 April 2013

  Matthew D. rated and commented on this recipe

  

  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.

  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 £60 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 Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast 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 Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt 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

Ready in 30 minutes

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

Advertisement

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.