Description
The first time I tried couscous in this dish in Sicily at the same restaurant and it was love at first spoonful!! Couscous goes well with this thick rich tomato soup of fish and seafood. Originally this soup was prepared by the seamen of any fish and seafood depending on the catch. According to legend, it was brewed by the widow of the deceased fisherman from fish and seafood, shared by the friends of the fisherman, to his children and was served with toasted bread. And if in the North of Italy couscous is not very common, that in Sicily it is actively used in various dishes. Last year for Christmas it was prepared relatives for the holiday table, bought a huge amount of different fish and seafood, from the morning the ladies of the family cleaning fish, and in the evening in a narrow family circle of about 20 people with toasted bread and washed down with red wine, we celebrated the occasion. Want to offer a somewhat simplified version of this delicious soup.
Ingredients
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Garlic
3 tooth
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Shallots
3 piece
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Olive oil
3 Tbsp
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Salt
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Black pepper
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Peppers red hot chilli
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Parsley
0.5 coup
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Fish
300 g
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Squid
100 g
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Shrimp
100 g
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Mussels
500 g
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Dry white wine
80 ml
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Tomato sauce
400 ml
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Bread
6 slice
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Couscous
1 cup
Cooking
Garlic clean, cut lengthwise. Onions clear and finely chop.
The number and range of fish can vary according to Your taste. I have three kinds of fish: salmon, tuna and swordfish, squid cube and peeled shrimp.
Mussels wash, cut beard. To throw open and damaged shells. I soaked the Board a fishing store for half an hour in cold salted water.
In a deep thick-walled pan, heat olive oil, fry the garlic, then throw, do not let the garlic burn, otherwise it will taste bitter oil. A fragrant oil to saute the onions.
Add fish fillets, hold the shrimp and mussels. Pour in the white wine, allow the alcohol to evaporate. Pepper, salt, add a pinch of red hot pepper.
Add tomato sauce, bring to boil, reduce the heat and simmer for 15 minutes under the lid.
Add to the pan the shrimp and mussels, stir, cover with lid, allow flaps of the mussels to open. Melkorublenoy sprinkle with parsley. Cook 5 minutes.
To prepare couscous: pour the couscous hot salty water in proportion 1:2. Cover with lid, leave for 10 minutes.
Ready couscous by fluffing with a fork.
In a deep bowl place a few spoons of couscous, pour on top of hot soup.
Serve with toasted grilled bread, optional bread to RUB with garlic.
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