Ingredients (serves 4)
- olive oil
- 1 onion , halved and finely sliced
- 2 celery stalks, sliced
- 3 garlic cloves , sliced
- 1 anchovy , rinsed (optional)
- a pinch chilli flakes
- 1 bottle of passata
- 180ml white wine
- 400ml vegetable stock
- 100gr couscous
- 350 gr Halibut
- 350 gr Gurnard
- 250 gr prawns (shell on)
- ½ lemon , zested
- a handful chopped parsley
How to:
- 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 passata 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 and the prawns. Cover with a lid and cook until the fish is done, about 5-7 minutes.
- Divide between 4 dishes, breaking the fish into large pieces. Sprinkle over lemon zest and parsley to finish.
*Recipe adapted from the “Sicilian-style fish stew“
