Pangasius fillet in tomato-bacon sauce

Name: pangasius fillet in tomato-bacon sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 onion; 250 g mushrooms; 1 el traditional olive oil; 125 g smoked bacon; 150 ml Gigondas red wine; 1 look tomato cubes a 400 g; 500 g fresh pangasius fillet; 300 g couscous; 500 ml boiling water

Couscous with pangasius and tomato sauce

Ingredients

Directions

Chop the onion and cut the mushrooms in four.
Heat the oil in a frying pan and fry the bacon and onion for 3 minutes. Add the mushrooms and cook for another 5 minutes.
Pour in the wine and add the tomato cubes.
Put the pieces of fish in the sauce, set the heat high and bring the sauce to the boil.
Turn the heat down, place the lid on the pan and stew the fish covered for 8 minutes.
Put the couscous in a bowl and pour the boiling water on it. Leave the couscous for 6 minutes and stir with a fork.
In the meantime, take out the lid of the frying pan, set the heat high and allow the cooking liquid to boil for 5 minutes.
Divide the couscous, the fish and the sauce over the (deep) plates or bowls.