Couscous with fish


The couscous with fish is a dish typical of Sicily, especially the province of Trapani, prepared with fish of the fish soup which the sea of this beatiful island is very rich.


recipe given by our chef at .

ricetta immagine

Ingredients

20 ml extra virgin olive oil
1 medium onion
1 clove of garlic
300 g peeled tomatoes
300 g redfish
300 g mackerel
300g anglerfish
300g cernia
200 g octopus
200 g squid
300 g mussels
200 g clams
200 g prawns
1 teaspoon saffron
50 g almonds
600 g pre-cooked couscous



These ingredients are able to feed:  10persons

Procedure

The traditional method would require the preparation of real couscous from semolina, but here we offer a simplified version with the use of instant couscous recipe referring to the appropriate for the method to get the couscous with the mafaradda and couscousiera.

In a large saucepan make to brown the onion and garlic finely chopped, add the tomatoes and cook for about 10 minutes. When the sauce will be reduced, add the ground almonds and 1.5 liters of water in which you have dissolved the saffron. Bring to a boil and add the fish properly clean (desquamated and deprived of bones and innards) and cut into slices or chunks.

Place the fish in the right order according to the specific cooking time, before the fish with meat harder and then the ones with the most tender meat; mussels, clams and shrimp should be added at the end when the other fish are pretty much cooked. During cooking, if the broth shrinks too much, add additional boiling water.

When cooked, pour a little of the broth of the soup in a bowl with the pre-cooked couscous and let it soak, because excessive attention to the amount broth can lead to a cous-cous too soft, on the other hand a little broth might give you the couscous too much dry.

Once the the couscous is ready put it in a cup or molds it and turn it over onto a serving plate, decorated with prawns, mussels, clams etc and served with the fish soup in a separate bowl.

The types of fish used may vary according to the availability and taste.



Back to the original version