Fish couscous
This traditional Sicilian dish makes the most of two of the island’s most abundant products: seafood and couscous. With a fragrant broth and an array of seafood, herbs and spices, this meal will delight all of the senses.
• 6 tbsp olive oil
• 250g couscous
• 1.5 kg whole fish, cut into even pieces, head and bones removed for broth
• 500g mussels, scrubbed and debearded
• 500g clams, washed
• 500g calamari
• 1 carrot, chopped
• 1 celery, chopped
• 2 onions,
• 1 garlic clove
• 100g tomato paste, diluted
• 1 sachet saffron
• 40g ground almonds
• 2 bay leaves
• 1 bunch of parsley, leaves picked
• White wine
• 1L water
• Salt and pepper, for seasoning
• Paprika and chili powder, for seasoning
1. Combine fish heads and bones with water, celery, carrot, half of the onion and bay leaf to create broth. Season with a pinch of salt and pepper.
2. Pass through a vegetable mill and filter.
3. Open clams in a pan with a splash of wine. Set aside.
4. Strain liquid from clams and add to broth.
5. Heat 2 tbsp olive oil in a large pan and sauté the remaining chopped onion.
6. Add garlic, a pinch of paprika, the remaining bay leaf and tomato paste and bring to the boil.
7. Add calamari and cook for 10 minutes.
8. Add fish and season with salt, pepper and chili.
9. Sprinkle in saffron and almonds and cook for a further 15 minutes.
10. Pour in 250 ml of broth with remaining olive oil. Remove from heat.
11. Cook couscous and set aside for 5 minutes.
12. Bring soup mix to the boil, and add mussels, clams and parsley. Cook for a few minutes.
13. Spoon couscous into bowls and season with the soup and a bit of fish broth.