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.


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.

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