Trapanese fish couscous
The influence of Arab domination is still very present in Sicily, especially in the cuisine. Couscous is a demonstration of this domination, especially in the province of Trapani, where the typical dish is strictly made with fish.
- San Vito Lo Capo
• 500 g durum wheat semolina
• 1 kg blue fish (scorpionfish, gurnard, conger, weever, grouper, squid)
• 200 g shrimp
• 200 g mussels
• 200 g cuttlefish
• 3 Pachino tomatoes
• 1 medium red onion
• 1 clove of garlic
• 2 bay leaves
• celery, parsley
• oil, salt, pepper
1 .Pour the semolina into a bowl with flared edges (called “cuscussiera”), sprinkle with a few drops of salted water, and work it with moistened fingers until obtaining small grains.
2. Season the semolina grains with a drizzle of oil, place them on a kitchen towel and allow them to dry for at least three hours.
3.Heat two tablespoons of oil in a pan and add the onion, celery, garlic, chopped parsley and bay leaf.
4. Add the diced tomatoes, the cleaned and cut fish and a liter and a half of boiling water. After that, add salt and pepper and boil for about half an hour.
5. Withdraw and set aside the fish.
6. Dilute one third of the cooking sauce with a liter of hot water and pour it into the lower part of the “cuscussiera”.
7. For an even tastier couscous, prepare a fish fumet with shells, shrimp tails, fish heads and tails, and add it to the broth.
8. Place the kitchen towel with the semolina on the perforated bottom of the upper cuscussiera.
9. Add the peeled shrimp, mussels and finely chopped cuttlefish to the raw semolina.
10. Steam everything over low heat for at least an hour.
11. At the end of cooking, move the semolina into a serving dish and season with the fish and its cooking sauce.