Mediterranean Fish Stew with Couscous

    45 minutes

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

    53 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (53)


    This is an excellent recipe. I unfortunately learned the hard way--the recipe calls for a LOT of couscous compared to how much sauce there is. However, it's still pretty good this way. Changes I made: Used more garlic, flounder instead of tilapia, diced fresh tomato, cayenne pepper (not too much) instead of red pepper, more red wine and less water. In the future, I think I'll use even more garlic and cut out the ginger. I like ginger, but I personally don't like it with these spices. What I like about this is that the fish isn't the star of this dish--I think there's as much fish in here as vegetables; you could add more fish to this or cut it out completely and it would still taste good. This seems like a good recipe to experiment with, change around, have fun with.  -  22 Feb 2007  (Review from Allrecipes USA and Canada)


    I made this last night with some substitutions for my wife and daughter. We all thought it was a great meal. My wife loved the spicy kick while my daughter thought it was too spicy. She put some mild cheddar cheese on it to reduce the spiciness. It worked and she loved it. My wife put some "Red Hot Chile Lime Hot Sauce" on her serving. This added even more good flavor to the dish so I'd recommend that as well. Substitutions: 1) Marinated artichoke hearts with frozen artichoke hearts thawed in cold water. Chopped in food processor before adding to stew. 2)2 tbls of wine with 1/2 cup of wine as recommended by other reviewer. Great idea! 3)1 tsp of cumin with 1/2 tsp chili powder. We had no cumin but websites noted that chili powder has cumin as an ingredient and advised that we use half of the requested amount. Omitted: 1) Green Olives - Didn't have any available but would have been omitted anyway due to high sodium content. 2) Sumac Powder - This will be added to my grocery list so that I can experience how this powder actually impacts the dish. If you have kids, I would recommend reducing the red pepper flakes to 1/2 tsp instead of the 1 1/2 requested or just omit. You would then be able to put the amount of flakes you desire on your own serving without having to worry about the spiciness.  -  22 Apr 2008  (Review from Allrecipes USA and Canada)


    Wonderful, tasty dish that's easy and quick to make.And it's great as leftovers! I followed others' recommendations and made just a few changes. First, unless you can handle a whole lot of heat, I would strongly advise cutting the crushed red pepper down significantly. I cut it from 1 1/2 tsp to 1/2 tsp, and it was still pretty intense so I now reduce to 1/4 tsp and leave crushed red pepper on the table for others to use if they'd like more heat. Usually no one adds any. Second, add more wine, if it's available. Third, throw in a handful of golden raisins at the end. Fourth, reduce the couscous by half to keep a reasonable ratio of couscous to stew. Fifth, use veggie stock instead of water in both the couscous and the stew. Sixth, for fish, I have had success with various flaky white fish: tilapia, perch, cod, haddock, and flounder. I have no preference; I simply choose what is fresh and wild caught.  -  25 Aug 2010  (Review from Allrecipes USA and Canada)