For a Mediterranean stew in minutes, you'll pan fry tender haddock bites with sweet Romano pepper and tangy olives. Serve it over flavourful lemon and parsley couscous for a speedy, simple supper!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.1 g||6.4 g|
|Protein||9.8 g||30.6 g|
|Salt||0.98 g||3.06 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a full kettle
Chop the romano pepper[s] roughly
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Add the roasted garlic paste, smoked paprika and chopped Romano pepper and cook for 1-2 min until fragrant
Meanwhile, roughly chop the black olives
Dissolve 1/2  Knorr vegetable stock cube and the tomato paste in 200ml [400ml] boiled water – this is your tomato stock
Once fragrant, add the chopped black olives to the pan with the tomato stock, dried oregano and a generous grind of black pepper and cook for 1-2 min until thickened slightly
Meanwhile, add the couscous to a heatproof bowl with 200ml [400ml] boiled water and a pinch of salt, cover and set aside
Chop the parsley roughly
Once thickened, add the haddock bites to the stew and cook, covered, for 3-4 min further or until the haddock is cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
Once the couscous has absorbed all of the water, add the juice of 1/2  lemon and half the chopped parsley and fluff with a fork – this is your lemon & parsley couscous
Slice the remaining lemon into 2  wedges
Serve the Sicilian haddock stew over the lemon & parsley couscous and top with a generous grind of black pepper
Garnish with the remaining chopped parsley and lemon wedges