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Sicilian cod & mussel stew

Method

  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion, celery and garlic until tender. 
  • Add the anchovies and chilli flakes. Stir well and add the tomatoes, wine, ½ cup stock, the salt and 1 tbsp parsley. Mix well and bring to the boil. Then turn the heat down and gently cook for about 10 mins until the vegies are tender and the sauce is reasonably thick. 
  • Then add the couscous with a little more stock, if needed, and briefly cook. 
  • Place the fish and mussels on top of the couscous in one layer, cover and cook, removing the mussels as they open and discarding any that don’t. 
  • Serve with lemon wedges on the side.

Ingredients

  • olive oil
  • 1 medium onion, finely chopped
  • 2 small celery stalks, finely sliced
  • 3 garlic cloves, crushed
  • 2 anchovies, chopped
  • a good pinch of chilli flakes
  • ½ can diced tomatoes
  • ½ cup dry white wine
  • ½-1 cup vegetable or fish stock
  • a good pinch of sea salt
  • 1 tbsp chopped fresh parsley
  • 50 gm instant couscous
  • 2 x 180 gm ‘steaky’ fish fillets, eg. blue eye
  • 12 mussels, cleaned & debearded
  • ½ lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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