One-Pot Fish Dish @MaddieDayAuthor #giveaway

MADDIE DAY here. I'm thrilled that A Poisonous Pour releases in just 18 days. Protagonist and wine bar owner Cece Barton is a pescatarian - a vegetarian who also eats fish. The books don't include recipes, but when I came across this recipe for a one-pot fish stew with pearl couscous, tomatoes, and black olives, I knew it was a dish Cece would love and might cook at home.

Doesn't it look pretty in my Olive Oil dish?

One Pot Fish with Tomato, Olives, and Couscous

I adapted this recipe from one by Lidey Heuck in NYT Cooking.

Ingredients

¼ cup olive oil, plus more for serving

¾ cup jarred roasted red peppers, roughly chopped

1 medium yellow onion, diced

1 pound skinless skinless white fish fillet, such as cod, fluke or halibut, cut into two-inch chunks

Kosher salt and black pepper

1 ½ tablespoons minced garlic (about 3 large cloves) - not shown in photo

1 tablespoon chopped anchovies (about 4 fillets)

1 teaspoon smoked paprika

Pinch of ground cayenne

⅓ cup dry white wine

1½ cups fish or chicken stock

1 (14-ounce) can diced tomatoes

½ cup pitted Kalamata olives

2 tablespoons chopped fresh parsley, plus more for serving

¾ cup pearl couscous

(2 teaspoons sherry vinegar or red wine vinegar - the recipe called for this but I didn't add it.)

Directions

In a large pot or Dutch oven, heat the olive oil over medium heat. Saute the onion, tossing occasionally, until tender and lightly browned, 8 to 10 minutes.

Add roasted red peppers with the garlic, paprika, and cayenne, and cook for 1 more minute, until the garlic is fragrant. Add the wine and stir to scrape up any brown bits from the pan. 

When the wine has almost entirely evaporated, add the stock, anchovies, tomatoes, olives, parsley, 1 teaspoon salt and ½ teaspoon black pepper. Bring to a boil over medium-high heat.

Add the couscous and reduce the heat. Simmer the sauce and couscous, uncovered, stirring occasionally, until it’s tender and the liquid in the pan has reduced slightly, about 5 minutes.

Ten minutes before serving, add the fish.

Gently submerge in the sauce. Cook until fish is no longer translucent. If you use it, add two tablespoons of herbal or wine vinegar.

Serve hot in shallow bowls garnished with additional parsley and a drizzle of olive oil. 

Readers: How do you like your fish? Are you all caught up on the Cece Barton books and ready for the new one? I'll send one commenter an ARC of A Poisonous Pour, which will be out on April 28!

🐠🍅🫒

Murder at Cape Costumers is out and available wherever book are sold!

Next up is A Poisonous Pour! This third Cece Barton mystery releases April 28.

My most recent releases are Scone Cold Dead, #13 in the Country Store Mysteries,

 Deadly Crush, 

and A Case for the Ladies.

Check out all my writing.

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.