New Nytimes
YIELD: servings 4
TIME: minutes 30
Flaky white fish and pearl couscous stew together in a rich, smoky tomato sauce for a punchy one-pot supper that meets up in simply 30 minutes. The sauce depends intensely on wash room staples (think anchovies, simmered red peppers, squashed tomatoes and paprika), making shopping for food a breeze. On the off chance that you like progressively green on your supper plate, a lemony arugula serving of mixed greens is a pleasant supplement to the smoky flavors in this dish.
| In a large (12-inch) skillet (use one with a tight-fitting lid), heat the olive oil over medium. If using fresh red bell pepper, add it with the onion, and cook, tossing occasionally, until tender and lightly browned, 8 to 10 minutes. Meanwhile, pat the fish fillets dry with a paper towel and season with salt and pepper. | - ¼ cup olive oil, plus more for serving
- ¾ cup jarred roasted red peppers, roughly chopped, or 1 fresh red bell pepper, cored, seeded and diced
- 1medium yellow onion, thinly sliced
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- Step 2
- Add the couscous, stir, then add the fish fillets, wiggling them lightly to submerge them in the sauce. Turn the heat to low, cover and simmer for 6 to 8 minutes, until fish is opaque and flakes easily with a fork. Carefully transfer the fish to a plate. Simmer the couscous, uncovered, stirring occasionally, until it’s tender and the liquid in the pan has reduced slightly, about 5 minutes.
| - 4 (6-ounce) skinless mild, white fish fillets, such as cod, fluke or halibut
- Kosher salt and black pepper
- 1 ½ tablespoons minced garlic (about 3 large cloves)
- 1 tablespoon chopped anchovies (about 4 fillets)
- 1 teaspoon smoked paprika
- Pinch of ground cayenne
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Step 3
Add the couscous, stir, then add the fish fillets, wiggling them lightly to submerge them in the sauce. Turn the heat to low, cover and simmer for 6 to 8 minutes, until fish is opaque and flakes easily with a fork. Carefully transfer the fish to a plate. Simmer the couscous, uncovered, stirring occasionally, until it’s tender and the liquid in the pan has reduced slightly, about 5 minutes.
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- ⅓ cup dry white wine
- 1 ½ cups chicken stock, preferably low-sodium
- 1 (14-ounce) can crushed tomatoes
- ½ cup olives, preferably black or Kalamata, pitted or not
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Step 4 - Off the heat, stir in the vinegar and gently return the fish to the skillet to warm, being careful to keep it intact. Serve hot in shallow bowls garnished with additional parsley and a drizzle of olive oil.
| - 2 tablespoons chopped fresh parsley, plus more for serving
- ¾ cup pearl couscous
- 2 teaspoons sherry vinegar or red wine vinegar
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