Super-Healthy Sicilian Fish Stew

5 from 2 reviews

This Super-Healthy Sicilian Fish Stew has it all - healthy, stylish and oh so tasty but also tonnes of flavour (loving that preserved lemon)


  • 2 tablespoons olive oil
  • 1 large onion, finely sliced
  • 4 celery stalks, finely sliced
  • 4 garlic cloves, finely sliced
  • 3 anchovies
  • a pinch of chilli flakes (to taste)
  • 3 large tomatoes, diced
  • 1.5l (2½ pints) vegetable stock
  • ½ preserved lemon, finely chopped (or the grated zest of ½ lemon)
  • 2 tablespoons tomato puree
  • 200g (7oz) quinoa
  • 1kg (2lb 4oz) thick white fish fillet, skin and bones removed and cut into bite sized pieces.
  • salt and pepper
  • a handful parsley, finely chopped


  1. Heat the olive oil in a wide, shallow pan. Add the onion, celery, garlic, anchovies and chilli flakes. Cook over a medium heat for 10 minutes.
  2. Now add the tomatoes and cook for a further 2 minutes.
  3. Pour in the vegetable stock and add the preserved lemon, tomato puree and quinoa. Combine well and bring to the boil before simmering for 12 minutes.
  4. Season the fish with salt and pepper and carefully add it to the pan. Cover with a lid and cook for a further 5 minutes until the fish is done.
  5. Taste to check the seasoning and sprinkle over the parsley to finish. If you are using grated lemon zest instead of preserved lemon, sprinkle it over the dish now.

Keywords: prepare ahead, entertaining, fresh