This recipe is the most famous in Sicily and comes from Trapani. We first tried it when we visited the beautiful island for a fabulous family holiday.
Up until now we have been cooking an excellent version from one of Rick Stein's books but Since Gus bought this lovely book and we tried this I think it's shaded it and become my favourite version.
The thing that, for me, makes this one interesting is the idea of pounding the almonds, garlic and parsley into a paste.
ingredients
250gms cous cous
350gms fish fillet (could include uncooked prawns)
1 small onion, finely chopped
6 tablespoons extra-virgin olive oil, divided, plus a little extra if you like
1 small dried chili
1 bay leaf
1 small bunch flat-leaf parsley
3 tablespoons blanched almonds
1 garlic clove
350ml light fish stock
1 tin chopped tomatoes
Method
Fry the onion in 4 ½ tablespoons of the oil with the chili and bay leaf over a medium heat until soft and golden – about 10 minutes.
Chop the parsley roughly, then pound to a paste with the almonds and garlic.
Bring the stock to a boil, pour exactly half over the couscous along with another 1 ½ tablespoons of oil and salt to taste, and leave, covered, while you finish making the fish stew.
Add the tomatoes to the onion and fry for a couple of minutes, add the rest of the fish stock then add the fish (seasoned with salt and pepper) and turn once or twice in the pan, just to coat.
Bring to a boil and stir in the pounded almonds, then simmer for a minute or 2 until the fish is just cooked. Taste for seasoning.
Fluff the couscous with a fork. Serve the fish stew spooned over a bed of couscous, with an optional extra drizzle of oil.
Up until now we have been cooking an excellent version from one of Rick Stein's books but Since Gus bought this lovely book and we tried this I think it's shaded it and become my favourite version.
The thing that, for me, makes this one interesting is the idea of pounding the almonds, garlic and parsley into a paste.
ingredients
250gms cous cous
350gms fish fillet (could include uncooked prawns)
1 small onion, finely chopped
6 tablespoons extra-virgin olive oil, divided, plus a little extra if you like
1 small dried chili
1 bay leaf
1 small bunch flat-leaf parsley
3 tablespoons blanched almonds
1 garlic clove
350ml light fish stock
1 tin chopped tomatoes
Method
Fry the onion in 4 ½ tablespoons of the oil with the chili and bay leaf over a medium heat until soft and golden – about 10 minutes.
Chop the parsley roughly, then pound to a paste with the almonds and garlic.
Bring the stock to a boil, pour exactly half over the couscous along with another 1 ½ tablespoons of oil and salt to taste, and leave, covered, while you finish making the fish stew.
Add the tomatoes to the onion and fry for a couple of minutes, add the rest of the fish stock then add the fish (seasoned with salt and pepper) and turn once or twice in the pan, just to coat.
Bring to a boil and stir in the pounded almonds, then simmer for a minute or 2 until the fish is just cooked. Taste for seasoning.
Fluff the couscous with a fork. Serve the fish stew spooned over a bed of couscous, with an optional extra drizzle of oil.
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