30 minutes
A Mediterranean inspired one-pot meal with smoky fish, tomatoes, olives, and couscous.
0.25 fluid ounces
Roasted Red Peppers, jarred
cups
Yellow Onion, thinly sliced
each
White Fish Fillets, skinless
0 oz
to taste
Black Pepper, ground
to taste
Garlic, minced
tablespoons
Anchovies, chopped
tablespoons
teaspoons
pinches
0.25 fluid ounces
Crushed Tomatoes, 14 ounces can
0 cans
Olives, black or Kalamata
cups
Flat Leaf Parsley, chopped
tablespoons
Pearl Couscous
cups
teaspoons
1. Sauté Peppers and Onion
Heat the olive oil in a 12-inch skillet over medium heat. Add the bell pepper and onion, sautéing until soft and the onion is translucent, about 8 to 10 minutes.
2. Add Garlic and Spices
Stir in the garlic, anchovies, smoked paprika, and cayenne. Cook for about a minute until the garlic is fragrant.
3. Deglaze with Wine
Pour in the dry white wine to deglaze the pan, allowing it to bubble away for a few minutes.
4. Add Stock and Tomatoes
Add the chicken stock, crushed tomatoes, olives, and parsley to the skillet. Season with salt and pepper, and bring to a boil.
5. Cook Couscous and Fish
Sprinkle the couscous into the skillet, then place the seasoned fish fillets on top. Cover and simmer for 6 to 8 minutes until the fish is cooked through and the couscous is tender.
6. Thicken Sauce
Remove the fish to a plate, continue simmering the couscous uncovered, for about 5 minutes to thicken the sauce.
7. Finish with Vinegar
Stir in the sherry vinegar, then return the fish to the skillet to warm through. Serve garnished with additional parsley and a drizzle of olive oil.
Opt for firm, flaky fish like cod, halibut, or bass. Freshness is crucial for the best flavor and texture.
Incorporate zest and fresh lemon juice before serving to brighten and balance the dish.
Use high-quality smoked paprika or lightly smoke the fish on a stovetop smoker for authentic smokiness.
Use Israeli (pearl) couscous and toast it in olive oil before boiling for enhanced flavor and texture.
Add fresh herbs like parsley, cilantro, or dill just before serving for a burst of freshness.
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