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Try SavoraCouscous di Pesce alla Trapanese
A traditional Sicilian couscous dish featuring a rich seafood broth infused with saffron and almonds, steamed to perfection with hand-rolled couscous. This recipe brings the flavors of Trapani to your kitchen.
Ingredients
- Couscous500 g
- Semolina flour100 g
- Water1/2 cup
- Rockfish (mixed)1 kg
- Saffron threads1 pinch
- Almonds100 g
- Onion1
- Carrot1
- Celery stalk1
- Garlic cloves2
- Tomato paste2 tbsp
- Olive oil3 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Bay leaf1
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Learn MoreMethod
Prepare the couscous: In a large bowl, gradually add water to the semolina flour, mixing with your fingertips to form small, uniform spheres (incocciare). Add the couscous and mix gently. Set aside.
Prepare the broth: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrot, and celery and sauté until softened, about 5-7 minutes. Add minced garlic and tomato paste and cook for another minute.
Add the rockfish to the pot. Pour in enough water to cover the fish. Add saffron threads, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the fish is cooked through.
Remove the fish from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve, discarding the solids. Flake the fish, removing any bones and skin.
Grind the almonds into a fine powder using a food processor or mortar and pestle.
In a couscousier or steamer, place the couscous in the upper part and the strained broth in the lower part. Steam the couscous for about 30-40 minutes, or until it is tender and fluffy.
Stir the ground almonds into the steamed couscous. Add the flaked fish and gently mix everything together.
Serve the couscous hot, garnished with fresh parsley or a drizzle of olive oil, if desired.
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