Ingredients
For the fish broth
Fish waste
taste good
waterfall
200 ml
White wine
200 ml
Carrots
2
Onion
1/2
Saddlery
1 Coast
Parsley
1 bunch
Tomato concentrate
50 gr
Safran
1 bag
Sweet peppers
1 teaspoon
Mussel and mussel liquid
taste good
For the couscous
Pre-cooked couscous
250 gr
Fishsoup
250 ml
Extra virgin olive oil
taste good
Salt
taste good
For the fish soup
Soup fish (red mullet, scorpionfish, gurnard)
700 gr
Calamari
300 gr
mussels
300 gr
Already cleaned mussels
300 gr
Onion
1/2
Mandelmehl
50 gr
Parsley
taste good
Salt
taste good
Extra virgin olive oil
taste good
Fish couscous is a rich and tasty recipe, typical of Sicilian cuisine and in particular of the area of Trapani and San Vito Lo Capo. It comes from the Maghreb and was once prepared by fishing families with what they had at their disposal. The durum wheat couscous is seasoned with a mixed fish soup and seasoned with saffron, sweet paprika and almond flour: the result is a spicy and tasty single dish, perfect for special convivial occasions.
Traditionally, couscous must be made entirely by hand, using the nocking technique to work the semolina for a long time. In our recipe we have used prawns, calamari, mussels, clams, mullet and a fish broth made from leftovers and shells of crustaceans, which is very full-bodied and ideal for giving couscous a strong flavour. Particularly suitable for the summer season as it tastes exceptionally good both hot and at room temperature.
The dish can be prepared in many different ways, depending on the fish available, tastes and habits. You can season the broth by adding a bay leaf and using any leftover fish, which can vary from recipe to recipe. In addition to red mullet, rockfish and gurnard are very suitable for the soup and should always be filleted and used clean.
Find out how to make it artfully by following the step-by-step instructions and advice. If you love couscous, try these 18 fresh, quick and delicious recipes.
How to prepare fish couscous
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