Fish Couscous is a Sicilian cuisine and this recipe for couscous alla Trapanese is a long process to make but definitely worth it! The below video by Pasta Grannies demonstrates the cooking process. You will see that it is not difficult to make although it takes time.
Ingredients
For the fish soup
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- A few sprigs of parsley, finely chopped
- A pinch of red (chili) pepper flakes
- 1 teaspoon ground cinnamon
- 60g tomato concentrate
- 1.5 kilos mixed firm-fleshed fish, bone-in, gutted and shellfish: eg gurnard, bream, amberjack, scorpion fish, weever fish, prawns
- Around 2 litres of water – enough to cover the fish by a couple of centimetres
- A bay leaf
For the Couscous
- 300g couscous
- 1 onion, finely chopped
- 1/2 teaspoon cinnamon
- 3 sprigs of parsley, chopped
- 2 bay leaves
- Salt and black pepper
- 2 tablespoons chopped almonds
- 3 tablespoons extra virgin olive oil
To serve: toasted chopped almonds
