Couscous di Pesce alla Trapanese

Esivalmistelut

Ainesosat

Valmistusohje

Vaihe vaiheelta

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat.

   Noin 1 min

2. 2

   Add the onion and cook until softened, about 5-7 minutes.

   Noin 7 min

3. 3

   Stir in the garlic and cook for another minute until fragrant.

   Noin 1 min

   Kokin vinkki: Be careful not to burn the garlic.

4. 4

   Add the cherry tomatoes and tomato paste, cooking for 5 minutes, stirring occasionally, until the tomatoes begin to break down.

   Noin 5 min

5. 5

   Pour in the fish stock and dry white wine. Add the bay leaves, parsley, basil, red pepper flakes, salt, and black pepper.

   Noin 2 min

6. 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.

   Noin 20 min

7. 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.

   Noin 10 min

   Kokin vinkki: Fluff the couscous with a fork before serving.

8. 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.

   Noin 4 min

   Kokin vinkki: Do not overcook the fish, as it will become tough.

9. 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.

   Noin 5 min

   Kokin vinkki: Discard any mussels that do not open.

10. 10

    Taste the broth and adjust seasoning if necessary.

    Noin 1 min

11. 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.

    Noin 2 min