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Photo of Fantastic fish stew by WW

Fantastic fish stew

Total Time
35 min
15 min
20 min
Pearl couscous adds a textural twist to this sensational seafood dish that features plenty if prawns and two types if fish.


Pearl couscous

150 g, (1 cup)

Olive oil

1 tbs


1 small, halved, sliced (fronds reserved)

Brown onion

1 medium, chopped


2 clove(s), crushed

Vegetable stock

1 cup(s), (250ml)

Canned diced tomatoes

400 g, (1x400g can)

Dried saffron

2 g, (pinch)

Orange rind

1 tsp, finely grated

Ling, raw

200 g, cut into 3cm pieces

Skinless salmon

200 g, cut into 3 cm pieces

Raw peeled prawns

200 g, tails intact


  1. Cook pearl couscous in a medium saucepan of boiling salted water for 8–10 minutes or until tender. Drain and return to pan. Cover to keep warm.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add sliced fennel and onion and cook, stirring for 5 minutes or until softened. Add garlic, tomatoes, stock and saffron and bring to the boil. Reduce heat and simmer, covered, for 10 minutes.
  3. Add rind, fish and prawns to tomato mixture. Cover and simmer for 5 minutes or until cooked through. Sprinkle with reserved fennel fronds and serve with couscous.


SERVING SUGGESTION: Enjoy with steamed green beans. TIP: You can use any firm white fish fillets for this recipe, such as ling, barramundi or flathead.