Ingredients
FOR THE FISH BROTH
FISH SCRAPS
to taste
WATER
200 ml
WHITE WINE
200 ml
CARROTS
2
ONION
1/2
CELERY
1 stalk
PARSLEY
1 bunch
TOMATO PASTE
50 gr
SAFFRON
1 sachet
SWEET PAPRIKA
1 teaspoon
MUSSEL AND CLAMS LIQUID
to taste
FOR THE COUS COUS
PRE-COOKED COUS COUS
250 gr
FISH BROTH
250 ml
EXTRA VIRGIN OLIVE OIL
to taste
SALT
to taste
FOR THE FISH SOUP
FISH FOR SOUP (RED MULLET, SCORPION FISH, GUNFISH)
700 gr
CALAMARI
300 gr
MUSSELS
300 gr
CLEANED CLAMS
300 gr
ONION
1/2
ALMOND FLOUR
50 gr
PARSLEY
to taste
SALT
to taste
EXTRA VIRGIN OLIVE OIL
to taste
Fish couscous is a rich and tasty recipe, typical of Sicilian cuisine and in particular of the area of ​​Trapani and San Vito Lo Capo. Of Maghreb origin, it was once prepared by fishermen’s families with what they had available. Durum wheat couscous is seasoned with a mixed fish soup and flavored with saffron, sweet paprika and almond flour: the result is a spicy and tasty one-dish meal, perfect for special convivial occasions.

According to tradition, couscous must be made strictly by hand, working the semolina for a long time with the incocciatura technique. In our recipe we used prawns, squid, mussels, clams, red mullet and a fish broth, made with the scraps and shells of crustaceans, very full-bodied and ideal for giving a well-defined flavor to the couscous. Particularly suitable for the summer season, it is excellent both hot and at room temperature.

The dish can be made in many different ways, depending on the fish available, tastes and habits. You can flavor the broth by adding a bay leaf and using all the scraps of the fish used which can vary from recipe to recipe. For the soup, in addition to red mullets, scorpion fish and gurnards are also very suitable, always filleted and cleaned.

Discover how to make it artfully by following the procedure and advice step by step. If you love couscous, try these 18 fresh, quick and tasty recipes.

How to prepare fish couscous
Step 1
Clean the prawns by removing the head, shell and dark filament of the intestine. Fillet the red mullets and remove the head and bones. Prepare the broth: in a saucepan, place the prawn shells and the fish scraps. Add the white wine 1.

Step 2
Add the parsley and then pour in the water 2.

Step 3
Finish with carrots, celery and onion, cleaned and cut into pieces 3. Bring to the boil and cook over low heat for about 40 minutes.

Step 4
In the meantime, rinse the clams, removing the broken ones 4.

Step 5
Let them open in a pan with the lid and cook them for 3-4 minutes from when the shells open 5.

Step 6
Filter their liquid 6 and set it aside. Shell almost all the clams, keeping some with the shell for the final decoration.

Step 7
Clean the mussels by scraping the outer shell and removing the beard. Let them open in the pan and cook them for 2-3 minutes from when the shells open 7.

Step 8
Filter their liquid 8 and set it aside. Shell almost all of them, keeping some with the shell for the final decoration of the dish.

Step 9
When the broth is ready, filter it with a strainer 9.

Step 10
Add the mussel liquid to the saucepan 10.

Step 11
Add the clam liquid 11.

Step 12
Dissolve the tomato paste in it 12.

Step 13
Then add the saffron and paprika 13. Keep the broth warm.

Step 14
In a large pan, sauté the chopped onion with a drizzle of oil 14.

Step 15
Add the squid, cut into 1 cm rounds 15.

Step 16
Fry them over a high heat for a few moments 16.

Step 17
Add a few ladles of broth 17 and cook for about 40 minutes until they are tender.

Step 18
In the meantime, pour the couscous into a saucepan and let it swell by adding the hot, but not boiling, broth 18. Cover with the lid and let it rest for 5 minutes.

Step 19
When the calamari are cooked, the sauce will also have reduced 19.

Step 20
At this point arrange the fish fillets 20.

Step 21
Sprinkle with the almond flour, season with salt and cook everything for another 5-6 minutes 21.

Step 22
A couple of minutes before finishing cooking, add the shelled prawns 22.

Step 23
Add the clams 23.

Step 24
And then the mussels 24.

Step 25
Flavour everything with chopped fresh parsley 25.

Step 26
Season the couscous with a fork and season it with a drizzle of oil and a pinch of salt, then distribute it on a serving dish and add the fish soup 26.

Step 27
The fish couscous it is ready to be served 27.