Quick Fish Stew with Chickpeas
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 20mins
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- Serves
- 4
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- Calories
- 496
This is a real treat when you fancy a hassle-free stew. Because the fish cooks in minutes, you could easily make the zesty sauce in advance and heat it back up to add the fish. Use a combination of your favourite types of fish and serve with couscous.
recipe updated 22 Feb 2022
Ingredients
-
- Celery stalk
- as needed
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- Courgette
- ½
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- Cod fillet
- 400 g
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- Fresh parsley
- 1 tablespoon
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- Olive oil
- 2 tablespoons
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- Garlic clove
- 2
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- Onion
- 1
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- Paprika
- 1 teaspoon
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- Dry white wine
- 125 ml
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- Tinned chopped tomatoes
- 400 g
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- Tinned chickpeas
- 400 g
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- Lemon zest
- 1 teaspoon
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- Vegetable stock
- 75 ml
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- Salt & pepper
- 1 dash
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- Couscous
- 315 g
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- Water
- 1.2 L
Tools
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Stove
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Medium bowl
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Saucepan
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Frying pan
Step preview
- Add olive oil, celery stalk, garlic clove, onion and courgette to a clean frying pan
- Cook until soft - approx 5 min, medium heat
- Add paprika to the stew
- Stir - 1 min, medium heat
- Add dry white wine to the stew
- Simmer - medium-low heat
- Add tinned chopped tomatoes to the stew
- Simmer - 5 min, medium-low heat
- Add tinned chickpeas, lemon zest and vegetable stock to the stew
- Season with salt & pepper to taste
- Simmer until thickened - medium-low heat
- Add cod fillet to the stew
- Simmer until flaky - 5 min, medium-low heat
- Add couscous and water to a clean saucepan
- Cover until just cooked then fluff with a fork - medium-high heat
- Spoon couscous into medium bowl
- Transfer stew to medium bowl
- Garnish with fresh parsley
- Serve immediately