Seafood with Couscous

In this delicious recipe, originally from Trapani, a generous fish stew is ladled over the aromatic cuscusu and the juices add their flavour to its flagrant charms.

Method

Cut the fish and shellfish into 3 cm chunks or, if small, leave whole.Put them in a very large flameproof casserole, add the salt, garlic, celery, fennel, peppercorns and 500ml water and bring to the boil. Stir in the orange and lemon zest, oregano, and enough tomato puree to make the liquid rosy. reduce the heat to simmering. Cover and cook for 10 minutes.

To prepare the cuscusu, put the couscous, onion, chillies, olive oil, salt and pepper in a heatproof bowl. Pour in the boiling stock. Stir and leave for 5 minutes to plump up. Stir in the orange flower water. When all the liquid has been absorbed, add the orange juice.

Put the cuscusu in deep bowls and serve the fish and its broth over the top.

Ingredients

Strip Of Unwaxed Lemon Zest 30cm
Large Bunch Of Wild Oregano Or Thyme, Fresh And Dried 1
Tomato Puree 1-2 Tablespoons
Strip Of Unwaxed Orange Zest 30cm
Black Peppercorns, Crushed 20
Head Of Fennel, Quartered 1
Clerery Stalks, Sliced 4
Sea Salt 1 Teaspoon
Garlic Cloves, Sliced 4
Assorted Non Oily Fish And Shellfish, Such As Monkfish, Red Snapper, Crayfish, Lobster, Prawns, Crabs, Mussels And Clams. 1.5kg

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