Seafood with Couscous
Over a year ago
3,943 views
Ingredients
- 1.5kg assorted non oily fish and shellfish, such as monkfish, red snapper, crayfish, lobster, prawns, crabs, mussels and clams.
- 1 teaspoon sea salt
- 4 garlic cloves, sliced
- 4 clerery stalks, sliced
- 1 head of fennel, quartered
- 20 Black Peppercorns, crushed
- 30cm strip of unwaxed orange zest
- 30cm strip of unwaxed lemon zest
- 1 large bunch of wild oregano or thyme, fresh and dried
- 1-2 tablespoons tomato puree
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Description
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
-
1
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.
Similar Recipes
View all similar
Comments (0)