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Seafood Couscous |
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Serves: 4 Print this Recipe(Cuscusu) Category: Mixed Seafood Makes 4 to 6 servings Couscous dates back at least to the ninth century in Sicily, when the Arabs ruled the western portion of the island. At one time it was made by hand-rolling semolina into tiny pellets, but now it is available precooked (instant) in any grocery store. In the seaside town of Trapani, couscous is made with meat, fish, or vegetables. This is my version of the seafood couscous I tasted while visiting that area. It's usually better to use fish broth with fish dishes, but you can also use chicken broth in a pinch; homemade is always preferred. 2 cups fish or Chicken Broth 2 cups water 1 1/2 cups instant couscous Salt 1/4 cup olive oil 1 large onion, chopped 2 cloves garlic, very finely chopped 1 bay leaf 2 large tomatoes peeled, seeded, and chopped, or 2 cups chopped canned tomatoes with the juice 4 tablespoons chopped fresh flat-leaf parsley Pinch of ground cinnamon Pinch of ground cloves Pinch of freshly ground nutmeg Pinch of saffron threads, crumbled Pinch of ground cayenne pepper Salt and freshly ground black pepper 2 pounds assorted firm-fleshed fish fillets or steaks, such as swordfish, halibut, monkfish, or sea bass, and shellfish 1 Bring the broth and water to a boil. Place the couscous in a heat-proof bowl and stir in 3 cups of the liquid and salt to taste. Set the remaining liquid aside. Cover the couscous and let stand until the liquid is absorbed, about 10 minutes. Fluff the couscous with a fork. 2 Pour the oil into a pot large enough to hold the fish in a single layer. Add the onion and garlic. Cook over medium-low heat, stirring frequently, until tender, about 10 minutes. Add the bay leaf and cook 1 minute more. Add the tomatoes, 2 tablespoons of the parsley, the cinnamon, cloves, nutmeg, saffron, and cayenne. Cook for 5 minutes. Add 2 cups water and salt and pepper to taste. Bring to a simmer. 3 Meanwhile, remove any skin or bones from the fish. Cut the fish into 2-inch chunks. 4 Add the fish to the pot. Cover and cook 5 to 10 minutes, or until the fish is just barely opaque in the thickest part. With a slotted spoon, transfer the fish to a warm plate. Cover and keep warm. 5 Add the couscous to the pot. Cover and cook 5 minutes, or until hot. Taste and adjust seasoning. Add some of the reserved broth if the couscous seems dry. 6 Spoon the couscous onto a deep serving platter. Top with the fish. Sprinkle with the remaining parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Seafood Couscous comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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