The couscous is a dish originating in the Maghreb and spread throughout North Africa. The couscous from Trapani is a typical recipe of Sicilian cuisine and differs from the Moroccan market for the presence of fish soup and paprika.It goes well with Tinchité Rosé, Sicilian wine with floral and fruity aromas and a delicate, fresh flavor, perfect paired with a tasty fish dishes like this.
250 gr. cous cous
1 kg soup fish (sea bream, squid, snapper, mussels, clams, shrimp)
1 tomato soup
1 teaspoon saffron
40 gr. chopped almondswhite wine
Salt and Pepper
To Taste: parsley and bay leaf
paprika and chilli
Extra virgin olive oil
Put in a pot the heads and bones of fish with a little 'of water, half a carrot, half an onion, a bit' of parsley, salt and pepper. Cook for 30 minutes and strain the broth obtained. In a saucepan, fry the onion half oil, half a carrot, chopped parsley, saffron, paprika, to taste, chili. Add the fish, pour the white wine and then add half of the filtered broth, the tomatoes and simmer for half an hour. Season with salt and pepper. Prepare the cous cous, arrange it in a bowl, season with the broth was filtered and add the fish kept warm.