Trapanese fish couscous is one of the most renowned recipes of Sicilian cuisine
Trapani-style fish couscous is one of the most renowned recipes of Sicilian cuisine.
Typical of North Africa, where it is called kuscusu, in the Trapani area it retains this name Italianised as cuscusu . This is one of the numerous delicious dishes given to us by Arab culture.
In September, in San Vito Lo Capo, this typical Peace dish is prepared during the Cous Cous Fest in a thousand ways by chefs from all over the world.
INGREDIENTS
- 500 grams of couscous
- 1 kg of stock fish of various qualities (redfish, snapper, mullet, sea bream, prawns, etc.)
- Extra virgin olive oil
- 2 carrots
- 2 stalks of celery
- 2 onions
- 1 clove of garlic
- A bunch of parsley
- A bay leaf
- 3 – 4 ripe peeled tomatoes cut into cubes (or ready-made peeled ones)
- A sachet of saffron
- 50 grams of chopped almonds
- Salt and Pepper To Taste
- A pinch of paprika
- Chili pepper if you like it
METHOD
Obtain 500 grams of coarse-grained semolina, a " mafaradda " (which is a special varnished terracotta container with a flat bottom and flared edges) and a " lemmo " (which is another varnished flared terracotta container that can contain the semolina already worked). Place water and salt in a bowl (5 grams of salt for every 100 cc of water). At this point, we will proceed to the incocciatina. Place a handful of semolina and a spoonful of salted water in the "mafaradda", then continue with rotating movements of your fingers so that the semolina absorbs the water and, at the same time, forms grains. Add a drizzle of extra virgin olive oil to the “ incocciata ” semolina and, with the palms of your hands, rub it so that all the greasy grains are well separated.
At this point, we proceed to steam cooking the couscous.
Fill the pan three-quarters full with water, adding a drizzle of oil (this serves to keep the water from boiling excessively); place the "cuscusiera" on top and prepare the " cuddura ". With the mixture of water and flour we must obtain a mixture that allows us to seal the point of union between the pan and the " cuscusiera ", so that the steam only escapes from the couscousier.
At this point, place four bay leaves on the bottom of the "cuscusiera" and arrange the couscous on top.
Make holes in the couscous, which will act as a chimney for the steam that will escape. Cover and place the pan on the heat. As soon as the steam comes out of the holes made in the couscous, lower the heat and cook for about two and a half hours. At this stage, you need to mix the couscous every now and then (10-15 minutes), and make the holes again each time as already described. In the last part of cooking, mix a little more often. When the couscous is cooked, pour it into the " lemmo ", cover it with the fish broth and leave it to rest, covered and covered with a woolen cloth, for at least an hour.
Serve on serving plates sprinkled with more broth and carefully boned pieces of fish.
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