Couscous with fish - Sicilian recipe

🧏🏻 ♀️ Doses: 4 people

🍅 Ingredients:
600 g soup fish
100 g scampi
120 g clams
150 g gurnard
280 g couscous semolina
100 g onion
30 g garlic
1 bunch of parsley
100 g almonds
30 g tomato paste
1 cinnamon stick
3 bay leaves
1 clove
1 lemon
100ml olive oil
Salt to taste

🧑‍🍳 Preparation:
Prepare a mixture of oil, almonds, parsley, garlic and onion using a blender.
Put in the pot and fry for 6 min. Then add the tomato paste and cook for 3 minutes until it is cooked through.
Finally, add the already cleaned soup fish, just covering it with cold water and cook for about 30 minutes.
Once the fish is cooked, filter everything to obtain the broth that will be used to wet the couscous.

Fill a container with warm water and salt which will be used to wet the semolina little by little and create micro-granules.
Using your fingertips, gently turn the mixture clockwise until small moist granules are created (repeat the process several times and for small quantities at a time). Then prepare a mixture of onions, almonds, garlic and oil and mix with the previously prepared couscous.
Cook the couscous in a bain-marie, flavoring the water with lemons, cloves, cinnamon and bay leaves for 75 minutes from the first steam.
Once cooked, place the couscous in a container and pour over the previously obtained fish broth, covering a little at a time until the liquid is no longer absorbed by the couscous.
Leave to rest for about 2 hours to allow the flavors to come together.

Serve the couscous inside a mafaradda (a terracotta tagine) by adding previously seared gurnard, scampi and clams.
To finish the dish, serve with the previously obtained fish stock.
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