the traditional recipe for fish couscous – Italian Cuisine


Taste of the sea, irresistible spices and ancient tradition: this is the Trapani cous cous by chef Agostino D'Angelo

The cous cous, also written couscous, is a recipe of Maghreb origin, arrived in Sicily during the period of Arab domination. From the exchange of cultures and gastronomic habits, was born the Trapani couscous, which has become one of the typical dishes of the region, particularly in the area of Trapani is San Vito Lo Head, is an authentic symbol of Sicilian cuisine, so much so that it is included among its traditional food products.

Unlike the North African one, prepared with meat, the Trapani couscous is from fish. According to tradition, the couscous must be strictly Handmade, using the technique ofincocciatura: the semolina is worked for a long time with the hands and with so much dedication, up to aggregate and give life to the typical granules. Cooking takes place in the couscoussiera, a special pot for the preparation of traditional cous cous, similar to one steam.

Couscoussiera (or tajine)
Couscoussiera (or tajine)

If you want to try making couscous at home, you can also create one couscoussiera housewife: use a pot with high sides and place a colander on it. It is essential that it fits perfectly into the pot, so that they are well attached to each other. you can seal by placing a damp cotton cloth around the edges, so that the steam does not leak out.

We tasted the fish couscous from Agostino D’Angelo, from Trapani and Executive Chef at the Oliviero del Belmond Villa Sant’Andrea of Taormina. After a childhood spent hand-grinding the semolina with his grandmother, the Trapani couscous could only be his main dish.
Below is your recipe, but don't cheat: no precooked couscous (or at least don't tell it).

cous-cous-fish

The recipe for couscous with Trapani by Agostino D’Angelo

Ingredients for 4 people

600 g soup fish
100 g scampi
120 g clams
150 g gallinella
280 g semolina for couscous
100 g onion
30 g garlic
1 bunch of parsley
100 g almonds
30 g tomato paste
1 cinnamon stick
3 bay leaves
1 clove
1 lemon
100 ml olive oil
salt

Fish soup

Prepare a beat of oil, almonds, parsley, garlic and onion using a blender. Put in the pot and fry for 6 min. Then add the tomato paste and cook for 3 min until it is cooked well. Finally, add the already cleaned fish soup, covering it with cold water and cook for about 30 minutes. Once the fish is cooked, filter it all to get the broth that will serve to wet the couscous.

Cous cous
Fill a container with warm water and salt (or even sea water) that will serve to wet the semolina gradually and create microgranules. With the use of the fingertips, turn the mixture clockwise gently until small granules are created (repeat the process several times and for small quantities at a time).
Then prepare a mixture of onions, almonds, garlic and oil and mix with the previously prepared couscous.
Cook the couscous in a bain-marie, flavoring the water with lemons, cloves, cinnamon and bay leaf for 75 min from the first steam.
Once cooked, place the couscous in a bowl and sprinkle with the fish broth obtained previously, covering a little at a time until the liquid is no longer absorbed by the couscous. Leave to rest for about 2 hours to let the whole thing flavor.

Preparation of the dish

Serve the couscous inside a mafaradda (an earthenware tajine) by adding gurnard, scampi and previously scalded clams. To finish the dish, serve with the previously obtained fish stock.

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