Step 1

Add 1 tbsp of olive oil, the anchovy fillet and chili flakes to a medium saucepan and set over medium heat. Once shimmering, add the shallot, celery and carrot along with a generous pinch of salt. Cook, stirring occasionally, until softened and the vegetables begin to brown around the edges - 8-10 minutes.

Step 2

Add the garlic and tomato paste and cook until very fragrant and the tomato paste begins to darken - about 2-3 minutes. Pour over the chicken stock and bring to a simmer and allow to simmer for 10-15 minutes.

Step 3

If using, add the saffron to a small bowl and ladle over about 60ml (¼) of the hot stock mixture. Let the saffron infuse for 10 minutes while the soup simmers.

Step 4

Stir the saffron mixture into soup then strain the solids through a fine mesh sieve. Add the couscous to a medium bowl and pour over 180ml (¾ cup) of the hot, straind soup over it. Cover the bowl and allow the couscous to absorb the liquid for about 5 minutes. Fluff with a fork and set aside.

Step 5

While the couscous is hydrating, return the remaining stock to the saucepan and bring to a gentle simmer once again. Add the fish, cover the pan, and gently poach until it's cooked through completely - 5-10 minutes depending on the thickness of the fillets.

Step 6

Add the couscous to a serving dish and top with the poached fish. Serve the excess soup on the side.