Hey guys! I hope you're well. We're gonna make the most delicious Mediterranean inspired fish stew.
Couscous, tomatoes, lemon, olives, parsley. It's so quick and easy and I think you're gonna love
it. My family absolutely love it so let's do this. Pan, medium-high heat. I've got two beautiful
salmon fillets here and this is so good for us. It's been pin-boned but we've got the skin on as
well. I'll just add a tiny bit of olive oil and a little bit of seasoning and we'll start to cook
this skin-side down for two or three minutes and it's going to go really crispy like a crackling
and get nice and golden. So, couscous. I think couscous if you've never had it is a brilliant
thing to have at home. It's like a nice carb that you can do very very quickly, it's quicker than
rice. Get a bowl and you want about 150 grams. All you have to do is pour boiling water over
the top and give it about a centimetre on top. We can give it a little bit of olive oil like that,
and actually we can flavor it with many things, herbs, I actually like to use lemon zest and that
little bit of lemon zest will give it a freshness that will really cut through the fish later on.
Put a lid on top, it's just going to swell up and steam and be light and delicious. So look
this has had a couple of minutes, you can see what the heat of the pan is doing to the fish
you can see where it's changing colour here, that's where it's cooking the fish. So once
it's got nice and crispy just use some tongs to turn it over, see how crispy that skin looks
absolutely amazing. And I just want to fry it for one minute not even that. So, while that's
just doing a little bit of cooking I'm going to slice up two cloves of garlic then remove the
fish just for a second. That fish is half-cooked which is great that's what we want at the moment.
We're going to go into the pan with the garlic, I'm going to take a little handful of olives.
Then I'm gonna finely slice the courgettes, go as fine as you can.
Get it into your pan. So let these fry off for a couple of minutes to get a little bit of colour,
soften up and become delicious so what we can add is a little bit of herb, I'm using parsley. Give
it a little wash. Finely slice the stalks, the stalks are really sweet and delicious,
and then I'll kind of roughly chop the leaves like that, really fresh and delicious.
As we start to get a little bit of colour on the courgettes here we can turn it into our stew,
now what I like to do is just crush the tomatoes in my hand of course you can
use a passata if you want but you'll get better flavour from a whole tomato. So I
break that up and put it over my shirt... It always happens, don't worry.
And then with this empty tin I'm just gonna put some cold water in there,
about half a tin, and I pour that straight in there. We'll cook that out for like five minutes.
Now look the great thing I love about this one pot wonder, this fish stew, is you can make it your
own right? I'm going to give you the basic recipe but like I'm using salmon you know if you're in
Morocco or Spain they'd never used that it'll be local fish white fish prawns you know mussels,
clams, you can really go to town and put a mixture in there. But also on the veggies a little handful
of peas, broad beans, a little asparagus, you can have fun with this. And in this dish you've
already got two of your fire fruit and veg a day. So as this comes up to the boil I'm going to go
back in with these salmon fillets here. Place this in to this sauce right, turn it right down.
Just have a little squeeze of lemon juice. Lid goes on top, about five minutes of gentle cooking
is going to allow the salmon to absorb that flavour and also flavour the sauce, and then I'll
show you how to plate it up, you're gonna love it. So five minutes later it's all done it's that
easy, I've turned the heat off actually and it's quite nice sometimes just to kind of let it rest.
So look let me serve some up. The couscous is cool, fork it up, really really nice.
Have a little look at this, gorgeous oh it smells absolutely amazing. Take some of this sauce.
The salmon goes on top like that. So look at that, so we've got the olives, a little bit of parsley
on top. And then one thing I love to have with this is a little bit of yoghurt it works so well
just makes it heavenly. So there you go that is a really simple recipe. My Mediterranean-inspired
fish stew with couscous, tomatoes, olives, lemon, parsley, come on! Let's get in there. Wow. Mm! Mm.