Cous Cous di Pesce alla Trapanese
Steamed semolina grains infused with a fragrant, slow-simmered fish and almond broth, seasoned with garlic, fresh parsley, and sweet spices.
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 540 kcal
Equipment
- •Couscoussier or steamer pot
- •Fine sieve
- •Large terracotta bowl (mafaradda)
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 14 g
- carbs
- 68 g
- fibre
- 5 g
- protein
- 34 g
- calories
- 540 kcal
Instructions
- 1
Heat four tablespoons of olive oil in a wide stockpot over medium heat.
- 2
Sauté the chopped onion, garlic, parsley stalks, and ground almonds until soft and fragrant.
- 3
Add the crushed tomatoes, bay leaves, cinnamon, and a pinch of salt.
- 4
Place the mixed soup fish and prawn shells into the pot and cover with two litres of cold water.
- 5
Simmer the broth gently for thirty-five minutes until rich and concentrated.
- 6
Strain the stock through a fine sieve, pressing thoroughly on the fish solids to extract all liquid.
- 7
Drizzle the raw semolina with water and two tablespoons of oil in a wide bowl, rolling with fingertips into small pellets.
- 8
Transfer the prepared grains into the top perforated pan of the couscoussier set over simmering strained broth.
- 9
Steam the grains uncovered for thirty minutes, tossing occasionally until tender.
- 10
Return the strained broth to heat and poach the prawns for three minutes.
- 11
Spread the steamed couscous onto a large warm platter and ladle over half the hot fish broth.
- 12
Cover the platter with a clean cloth to rest for twenty minutes, serving with prawns and remaining broth alongside.
Chef's tips
Do not skip resting the couscous under a tea towel after adding the initial broth; this absorbs the flavour evenly. Choose whole, bony rockfish for the broth as they provide deep gelatinous body.
Ingredient substitutions
- mixed soup fish → monkfish bones and sea bass trimmings
- raw durum wheat semolina → pre-steamed medium couscous, cooked gently with broth
Storage
Keep leftover grains and broth in separate airtight containers in the refrigerator for up to two days.
Reheating
Warm the broth gently in a saucepan, then ladle it boiling hot over room-temperature couscous to moisten.
Common mistakes to avoid
- •Boiling the fish broth too vigorously, which turns the stock cloudy and bitter.
- •Skipping the ground almonds, which are vital for authentic Trapani flavour and texture.
- •Adding cold liquid to the semolina during steaming, which makes the grains clumpy.
Serving suggestions
Cooked Cous Cous di Pesce alla Trapanese?
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