It turns out that I’m not a huge fan of cooked fish. I’m pretty sure I used to enjoy fish when I was younger, but maybe that’s because my main method of consumption was via fishcakes, fish fingers, fish and chips and other processed delights.
My dislike has probably stemmed from my need to make every non-salmon based fish dish (salmon, my love affair continues with you, fear not) super healthy, with minimal sauce, often just presented with some potatoes and steamed veggies. Not the most inspirational of meals.
So a bit of a fish recipe overhaul was needed. Especially when we have the most incredible wet market round the corner from us which is stuffed to the gills (ho ho) with delicious fresh fish.
A rummage around in the Perky Pancake recipe archives revealed that I used to make quite a few delicious fish recipes. Recipes for healthy fish-based meals but ones with enough ingredients in them to not scream “fish fish fish” at you!
Today’s recipe is one of these. Taken from Olive Magazine many years ago with a few alterations over the years by me, it takes little hands on time but tastes wonderful. It’s also a perfect way to use up left over celery…I always seems to have a few stalks left that never get eaten!
Sicilian Fish Stew
Adapted from Olive Magazine’s recipe
1 tablespoon olive oil
1 onion, roughly chopped
3 garlic cloves, finely sliced
2 sticks celery, finely sliced
3 plum or large round tomatoes, roughly chopped (or 1 can chopped tomatoes)
Pinch of chilli flakes
500g skinless, boneless white fish cut into 4 fillets (I used Hake)
150ml white wine
500ml vegetable or chicken stock
15g flat leaf parsley, leaves chopped
Zest of 1 lemon
- Heat the olive oil in a wide shallow pan for which you have a lid. Add the onion, celery and chilli flakes and cook over a medium heat for 10 minutes, stirring occasionally. Add the garlic and cook for a further couple of minutes.
- Add the tomatoes and cook for 2 minutes. Then add the wine and stock, bring to the boil then add the couscous. Turn down to a simmer and lay the fish on top of the couscous in one layer. Cover and cook for 5-7 minutes until the fish is cooked.
- Scatter over the parsley and grated lemon zest then serve immediately with a wedge of lemon.