45 minutes
A simple yet elegant one-pot meal with smoky spices, tender fish, and vibrant vegetables.
cups
Yellow Onion, thinly sliced
each
Bell Pepper, diced fresh
each
Garlic, minced
cloves
Anchovies, finely chopped
tablespoons
teaspoons
pinches
cups
Crushed Tomatoes, canned
0 oz
cups
Flat Leaf Parsley, chopped
tablespoons
Fish Fillets, seasoned with salt and pepper
0 oz
Pearl Couscous
cups
teaspoons
1. Sauté Vegetables
Begin by heating olive oil in a 12-inch skillet over medium heat. Toss in the thinly sliced yellow onion and the diced fresh red bell pepper. Sauté until the onions turn translucent and the peppers soften, about 8 to 10 minutes.
2. Build Flavor Base
Stir in the minced garlic, finely chopped anchovies, smoked paprika, and a pinch of ground cayenne. Cook for a minute before adding the dry white wine. Let the wine reduce until nearly evaporated, about 2 minutes.
3. Prepare Sauce and Poach Fish
Pour in the low-sodium chicken stock, crushed tomatoes, olives, and chopped fresh parsley. Stir to combine. Season the fish fillets with salt and pepper, then nestle them into the skillet, spooning some of the liquid over the top. Cover and simmer for 6 to 8 minutes.
4. Cook Couscous
Remove the fish fillets and set aside. Stir in the pearl couscous, cover, and cook until tender, about 5 minutes.
5. Finish the Dish
Stir in the sherry vinegar, then gently place the fish back into the skillet just to warm through. Serve with the couscous and vegetable mixture.
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