Trapani-Style Fish Couscous
Number of servings
8
Difficulty
Hard
Ingredients
500
gr coarse durum wheat semolina
1/2
cup(s) extra virgin olive oil
flour
1/2
piece(s) medium onion
piece(s) chili pepper
pinch cinnamon
bunch chopped parsley
piece(s) bay leaves
pinch salt
1.5
kg soup fish, also with shrimp
1
kg soup fish (grouper, scorpionfish)
2
piece(s) large onions
100
gr tomato sauce
4
clove(s) garlic
80
gr toasted blanched almonds
Directions
- Add to the couscous the oil, finely chopped onion and parsley, cinnamon, a little chili pepper, salt and mix gently.
- Steam cook in a special container with a perforated bottom (the couscoussier) placed on a pot full of cold water of the same diameter, taking care that during boiling the water does not touch the semolina.
- Line the couscoussier with bay leaves, pour in the seasoned couscous and seal the joint between the pot and the couscoussier with a dough made with flour and water to prevent steam from escaping.
- Cover the couscoussier well and let cook for about an hour and a half.
- Separately prepare the fish broth (about three liters are needed) which must be ready as soon as the couscous is cooked.
- Clean the fish and sprinkle it with salt, let it rest for an hour.
- In a pan, wilt with abundant oil and a little water the chopped onions and a crushed garlic clove which should then be removed.
- Add the water, tomato sauce, a chili pepper and a pesto of garlic, parsley, almonds and cinnamon.
- Bring to a boil and add the fish, first the large ones that need a longer cooking time, then the small ones.
- Cover the pan and boil, over moderate heat, for about thirty minutes so that the small fish falls apart.
- Once cooked, let the soup cool, then strain the broth, which will be used to season the couscous.
- Place the couscous, just cooked, in a container preferably made of terracotta and already heated and pour over it the very hot broth so that it covers it by about four centimeters.
- Mix gently; wrap everything with a wool blanket to keep the couscous warm and let rest for more than half an hour before serving it sprinkled with toasted and ground almonds.
- Serve large filleted and cut fish with the couscous.