Couscous di Pesce alla Trapanese
This Sicilian-inspired couscous dish features a rich, flavorful fish broth infused with tomatoes, garlic, and herbs. Various seafood is gently cooked in the aromatic broth and served over fluffy couscous. It's a comforting and vibrant meal.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 677 kcal
Allergen information: may contain celery, crustaceans, fish, gluten, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
broth base
- 3 tbspolive oil
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 400 gcherry tomato, halved
- 2 tbsptomato paste
- 1 lfish stock
- 120 mldry white wine
- 2 pcsbay leaf
- 0.25 cupfresh parsley, chopped, plus extra for garnish
- 0.25 cupfresh basil, chopped
- 0.5 tspred pepper flake
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
seafood
- 300 gfirm white fish fillet, such as cod or snapper, cut into 3 cm pieces
- 200 gshrimp, peeled and deveined
- 150 gsmall calamari, cleaned and cut into rings(optional)
- 300 gmussel, scrubbed and debearded(optional)
couscous
- 250 gcouscous, medium grain
- 0.5 cupboiling water
- 1 tbspolive oil
Equipment
fork · large pot · dutch oven · lid · heatproof bowl
The method
Step by step
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the onion and cook until softened, about 5-7 minutes.
About 7 min
- 3
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 4
Add the cherry tomatoes and tomato paste, cooking for 5 minutes, stirring occasionally, until the tomatoes begin to break down.
About 5 min
- 5
Pour in the fish stock and dry white wine. Add the bay leaves, parsley, basil, red pepper flakes, salt, and black pepper.
About 2 min
- 6
Bring the broth to a simmer, then reduce the heat to low, cover, and cook for 20 minutes to allow the flavors to meld.
About 20 min
- 7
While the broth simmers, prepare the couscous. Place the couscous in a heatproof bowl. Pour boiling water over it, add olive oil, and a pinch of salt. Cover the bowl tightly with a lid or plastic wrap and let it sit for 5-10 minutes, or until all the water is absorbed and the couscous is fluffy.
About 10 min
Cook’s note: Fluff the couscous with a fork before serving.
- 8
After the broth has simmered, remove the bay leaves. Gently add the firm white fish pieces to the broth and cook for 3-4 minutes.
About 4 min
Cook’s note: Do not overcook the fish, as it will become tough.
- 9
Add the shrimp, calamari, and mussels (if using). Cover the pot and cook for another 3-5 minutes, or until the shrimp are pink and opaque, the calamari is tender, and the mussels have opened.
About 5 min
Cook’s note: Discard any mussels that do not open.
- 10
Taste the broth and adjust seasoning if necessary.
About 1 min
- 11
To serve, spoon a generous portion of fluffy couscous into individual bowls. Ladle the seafood and rich broth over the couscous. Garnish with extra fresh parsley.
About 2 min
Per serving
Nutrition
- Calories
- 676.7kcal
- Protein
- 56.3g
- Carbs
- 64g
- Fat
- 19.3g
- Fibre
- 5.8g
- Sugar
- 6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover couscous and seafood broth separately in airtight containers in the refrigerator.
Gently reheat the broth and seafood on the stovetop over low heat. Reheat couscous separately with a splash of water or broth to rehydrate.