​Try this Sicilian fish stew, then check out our vegetarian stew.



  • olive oil
  • 1 onion, halved and finely sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, sliced
  • 1 anchovy, rinsed (optional)
  • a pinch chilli flakes
  • 2 plum tomatoes, diced
  • 125ml white wine
  • 400ml vegetable stock
  • 50g couscous
  • 250g skinless firm white fish such as cod or coley
  • ½ lemon, zested
  • a handful of chopped parsley


  • STEP 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. Divide between 2 dishes, breaking the fish into large pieces. Sprinkle over lemon zest and parsley to finish.


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