Poached fish with couscous
Quick enough for weeknights and special enough for guests, poaching fish in a little wine and Campbell’s 100% natural fish stock is so deliciously different, you’ll make it time and again.
|1 stick||Celery, sliced|
|2||Garlic cloves, crushed|
|1 tsp||Ground cumin|
|½ cup||White wine|
|250 ml||Campbell's Fish Stock|
|750 g||White fish fillets, cut into 10cm pieces|
- Heat the oil in a large frying pan. Add the onion, celery, garlic and cumin and gently cook until onion is soft.
- Turn up the heat, add the wine, cook for a minute then add the stock. Bring to the boil. Season the fish with salt and pepper and add to the pan. Cover and cook gently, about 5-7 minutes until the fish is just cooked through
- Serve the fish and its sauce with couscous (see below) and a tomato and herb salad.
Toast ground cinnamon, pepper and cumin in a large saucepan, stirring constantly until fragrant. Add Campbell’s chicken stock, butter and salt and bring to the boil.
Place couscous in a bowl and pour in boiling stock mixture. Cover with a plate or plastic wrap and let stand for 5 minutes. Fluff with a fork and stir through parsley to serve.