One-Pot Smoky Fish With Tomato, Olives and Couscous | Recipe Cart | Recipe Cart

Ingredients

• 1/4 cup olive oil, plus more for serving
• 3/4 cup jarred roasted red peppers, roughly chopped, or 1 fresh red bell pepper, cored, seeded and diced
• 1 medium yellow onion, thinly sliced
• 4 (6-ounce) skinless mild, white fish fillets, such as cod, fluke or halibut
• Kosher salt and black pepper
• 1 1/2 tablespoons minced garlic (about 3 large cloves)
• 1 tablespoon chopped anchovies (about 4 fillets)
• 1 teaspoon smoked paprika
• Pinch of ground cayenne
• 1/3 cup dry white wine
• 1 1/2 cups chicken stock, preferably low-sodium
• 1 (14-ounce) can crushed tomatoes
• 1/2 cup olives, preferably black or Kalamata, pitted or not
• 2 tablespoons chopped fresh parsley, plus more for serving
• 3/4 cup pearl couscous
• 2 teaspoons sherry vinegar or red wine vinegar