Borrowing flavors from my time in Spain, this dish can be adapted to suit any fresh seafood available. Using a traditional dried Spanish sausage, the chorizo, is an excellent way to add loads of flavor into a dish when your pantry is limited. With fresh fish and a tin of beans, this dish is packed with protein and fiber, great for keeping you going after a long day on the trail.
1 cup couscous
1 chicken stock cube
1 dried chorizo, sliced thickly
1 red onion, peeled, sliced
1 can peeled tomatoes, 400gm
300gm firm white fish, cut into large pieces
1 can cannellini beans, drained
1 small bunch parsley, roughly chopped (optional)
- Bring 1 cup of water to the boil. Add stock cube, couscous and a drizzle of oil. Stir and cover. Leave to hydrate for 5 minutes.
- In a fry-pan over medium-high heat, cook chorizo until golden brown and oil is present in the pan. Add onion, cook for a further 3-4 minutes. Use a knife to roughly chop the tomatoes in the can before adding to the pan, season well with salt and pepper.
- Turn heat down to a simmer, add fish and beans. Cook for 5-6 minutes or until the fish is just cooked through and flakes easily when tested with a fork.
- Remove from heat, stir through a dash of red wine vinegar and scatter with chopped parsley.
- Fluff couscous with a fork to separate grains, divide between plates. Top with fish stew.
- Except for the fresh fish and parsley (if using), all other ingredients are shelf stable. Ensure you purchase your fish as close to cooking as possible to reduce any chance of food poisoning.
- For an extra kick, sprinkle in some dried chilli flakes with the tomatoes.
- Rice can be used to serve in place of couscous
- Prawns, mussels, calamari or chicken can be used in place of fish
- You can make this dish without the fish, increase the vegetable content with some diced capsicum and zucchini, added after the onion has softened.