Mediterranean fish stew with couscous

Name: Mediterranean fish stew with couscous
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 300 water; 300 g couscous; 4 el traditional olive oil; 2 fennel bulb; 2 toe garlic; 1 tl ground cumin; 850 canned; 680 g fresh pangasius fillet; 60 g fresh curl parsley; 1 lemon

Mediterranean fish stew with pangasius fillet, fennel, couscous and parsley.

Ingredients

Directions

Bring the water to a boil. Add the couscous, oil and possibly salt.
Remove the pan from the heat and let the couscous swell. Cover until use.
Remove the stems and a piece from the underside of the fennel tubers. Halve the tubers in length, remove the hard core and cut the tuber into thin parts.
Cut the cream look. Heat the rest of the oil in the frying pan and fry the fennel with the garlic and cumin for 5 min.
Add the tomato pieces and some pepper and bring to the boil. Turn down the heat and cover 10 min.
Meanwhile, cut the pangasius ilet into 2 cm pieces. Sprinkle with salt and salt and add the last 5 minutes to the fennel oven to cook.
Meanwhile, cut the parsley fine. Cut the lemon into wedges. Sprinkle the fish stew with the parsley and serve with the couscous and lemon wedges.