No Bones About it Fish Stew

When it comes to fish recipes I always find myself flicking through NZ Cuisine magazine.  Growing up in New Zealand with an abundance of fresh fish I trust the kiwi’s will get it right.  This dish from Laurie Black is full of flavor with out all the hassle of an elaborate fish stew. 

Olive oil
Garlic
1 t each of fennel, cumin and coriander seeds, toasted.
1 onion chopped
A can of tomatoes mashed
2 T tomato paste
1/2 cup fish stock
1 t sugar
1 1/2 pounds firm white fish, diced 
Salt and pepper
Couscous
Lemon
Parsley

Heat oil over moderate heat then add garlic, spices and onion until soft.  Add tomatoes, tomato paste, stock and sugar, bring to the boil, simmer 4 minutes. Add the fish and bring back to the boil. Simmer until the fish is just cooked, about 4-5 minutes.  Add salt and pepper.

Now cook couscous with some olive oil, salt, pepper and the zest of a lemon.  Stir in parsley.  Serve stew on a mound of couscous.