One-Pot Smoky Fish with Tomato, Olives, and Couscous

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.