Mediterranean Fish Stew with Couscous

Mediterranean Fish Stew with Couscous


51 people made this

This fish stew blends couscous, artichoke hearts, capes, olives and spices for a wonderful mix of flavours and textures.

Randall Shillman

Serves: 4 

  • 3 cups (750ml) water
  • 1 1/2 cups dry couscous
  • 2 tablespoons olive oil
  • 1 small white onion, chopped
  • 1 green capsicum, chopped
  • 2 cloves garlic, minced
  • 1 cup marinated artichoke hearts, liquid reserved
  • 2 teaspoons capers, liquid reserved
  • 12 small green olives
  • 1 tin chopped tomatoes, drained
  • 2 tablespoons white wine
  • 1 tablespoon lemon juice
  • 1 cup (250ml) water
  • 2 teaspoons sumac powder
  • 1 1/2 teaspoons crushed chilli flakes
  • 1 teaspoon dried basil
  • 1 teaspoon cumin
  • 1 teaspoon minced fresh ginger
  • ground black pepper to taste
  • 450g whitefish fillets, cut into chunks

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. In a medium saucepan, bring 3 cups (750ml) water to a boil, and stir in the couscous. Remove from heat, cover and let sit 5 minutes.
  2. Heat the olive oil in a frypan over medium heat, and saute the onion and green capsicum about 5 minutes, until tender. Mix in the garlic and continue to cook and stir about 2 minutes. Mix in the artichoke hearts with reserved liquid, capers with reserved liquid and olives. Stir in the tomatoes, wine, lemon juice and 1 cup (250ml) water (or enough to attain desired thickness). Season with sumac powder, chilli flakes, basil, cumin, ginger and pepper.
  3. Bring the mixture to a boil and mix in the fish chunks. Reduce heat and simmer 10 minutes, or until the fish is easily flaked with a fork. Serve over couscous.

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