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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 25 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 677 kcal
Alerjen bilgisi: kereviz, kabuklular, balık, gluten, yumuşakçalar ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
broth base
- 3 yemek kaşığıolive oil
- 1 adetyellow onion, finely chopped
- 3 dişgarlic, minced
- 400 gcherry tomato, halved
- 2 yemek kaşığıtomato paste
- 1 lfish stock
- 120 mldry white wine
- 2 adetbay leaf
- 0,25 su bardağıfresh parsley, chopped, plus extra for garnish
- 0,25 su bardağıfresh basil, chopped
- 0,5 çay kaşığıred pepper flake
- 1 çay kaşığısalt
- 0,5 çay kaşığıblack 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(isteğe bağlı)
- 300 gmussel, scrubbed and debearded(isteğe bağlı)
couscous
- 250 gcouscous, medium grain
- 0,5 su bardağıboiling water
- 1 yemek kaşığıolive oil
Ekipman
fork · large pot · dutch oven · lid · heatproof bowl
Hazırlanışı
Adım adım
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
Yaklaşık 1 dk.
- 2
Add the onion and cook until softened, about 5-7 minutes.
Yaklaşık 7 dk.
- 3
Stir in the garlic and cook for another minute until fragrant.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
- 5
Pour in the fish stock and dry white wine. Add the bay leaves, parsley, basil, red pepper flakes, salt, and black pepper.
Yaklaşık 2 dk.
- 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.
Yaklaşık 20 dk.
- 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 4 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: Discard any mussels that do not open.
- 10
Taste the broth and adjust seasoning if necessary.
Yaklaşık 1 dk.
- 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.
Yaklaşık 2 dk.
Porsiyon başına
Besin değerleri
- Kalori
- 676,7kcal
- Protein
- 56,3g
- Karbonhidrat
- 64g
- Yağ
- 19,3g
- Lif
- 5,8g
- Şeker
- 6g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.