Fantastic fish stew
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Pearl couscous adds a textural twist to this sensational seafood dish that features plenty if prawns and two types if fish.
Ingredients
Pearl couscous
150 g, (1 cup)
Olive oil
1 tbs
Fennel
1 small, halved, sliced (fronds reserved)
Brown onion
1 medium, chopped
Garlic
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
Instructions
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.
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