Quick enough for weeknights and special enough for guests, poaching fish in a little wine and Campbell’s 100% natural fish stock is so deliciously different, you’ll make it time and again.

Fish

2 Tbsp	Oil
1	Onion, sliced
1 stick	Celery, sliced
2	Garlic cloves, crushed
1 tsp	Ground cumin
½ cup	White wine
250 ml	Campbell's Fish Stock (Main)
750 g	White fish fillets, cut into 10cm pieces (Main)

Couscous

¼ tsp	Ground cinnamon
¼ tsp	Ground black pepper
½ tsp	Ground cumin
1 ½ cups	Campbell's Chicken Stock (Main)
1 Tbsp	Butter
½ tsp	Salt
1 ¼ cups	Couscous (Main)
½ cup	Chopped parsley

Directions

1. Heat the oil in a large frying pan. Add the onion, celery, garlic and cumin and gently cook until onion is soft.
2. Turn up the heat, add the wine, cook for a minute then add the stock. Bring to the boil. Season the fish with salt and pepper and add to the pan. Cover and cook gently, about 5-7 minutes until the fish is just cooked through
3. Serve the fish and its sauce with couscous (see below) and a tomato and herb salad.

Couscous

Toast ground cinnamon, pepper and cumin in a large saucepan, stirring constantly until fragrant. Add Campbell’s chicken stock, butter and salt and bring to the boil.

Place couscous in a bowl and pour in boiling stock mixture. Cover with a plate or plastic wrap and let stand for 5 minutes. Fluff with a fork and stir through parsley to serve.