Fish Cous Cous

08 Sep 2016 Main Course - PastaRecipes Antonella Stellino

For 4 people


1 kg of fish broth: (scorpion fish, gurnard fish, calamari, shrimp, mussels, clams, cicadas);
250 g of pre-cooked couscous;
3-4 peeled ripe tomatoes, diced;
2 carrots;
2 stalks of celery;
1 onion;
1 clove of garlic;
1 bunch of parsley;
1 bay leaf;
1 sachet of saffron;
extra virgin olive oil;
salt, pepper and chili q.s.


Clean all flake fish, cutting the fins and raising his entrails. Open at this point the fish removing the heads and bones and cook in a little water, to obtain a broth which will add to the rest of the soup.

Clean the mussels and clams and cook them in a pan with a little water until they open.

Clean and cut the squid rings and squid and rinse the shrimp well.

In a large pan to brown two cloves of garlic in the oil, then add the chopped tomatoes, chopped parsley and season with salt and pepper.

Turn and cook for 5 minutes. Now add the cuttlefish and squid and cook for a few minutes before adding the remaining other fish.

Add the fish broth filtered through a strainer, turn carefully and cook for about 15 minutes. Before finishing the cooking, add the mussels and clams along with their cooking sauce.

As soon as the fish is cooked, sprinkle with a handful of chopped parsley.

Serve hot.

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