FISH COUSCOUS Today I thought of making a fish dish and pairing it not with any ordinary pasta but with the couscous which is a versatile food that pairs easily with both savory and sweet.
I used a ready mixed fish I found at the fishmonger with squid, cuttlefish, mussels and shrimp. I also added some saffron which, besides its intense color, gives a very distinctive and pleasant flavor note.
Honestly I really loved this fish couscous recipe and I hope Andrea will like it and eat it all up!
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FISH COUSCOUS
The kitchen of ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Summer
Ingredients RECIPE FISH COUSCOUS
- 1 2/3 cups couscous
- 1 lb 7 oz clean mixed fish (also frozen)
- 2 carrots
- 1 zucchini
- 1 packet saffron
- to taste Extra virgin olive oil
- to taste salt and pepper
Preparation RECIPE FISH COUSCOUS
Place about 1.5 liters of water on the heat and, once boiling, add the diced carrots; after 5 minutes add the diced zucchini.
Cook for 5 minutes then add the mixed fish and the saffron. Continue over moderate heat until the mixed fish is cooked and keep everything warm.
Toast the couscous in a pan with a couple of tablespoons of extra virgin olive oil, then add only the cooking liquid, having drained the fish and vegetables into a separate bowl.
Remove from the heat and let the small grains swell for the time indicated on the package (I used 5 minutes).
Now combine the couscous, fully fluffed, with the warm vegetables and mixed fish; after thoroughly mixing all the ingredients, add a drizzle of extra virgin olive oil raw and serve at the table with a sprinkling of fresh chopped parsley. DELICIOUS… for me! Enjoy ^_^ with fish couscous!
Annalisa
Tips and notes
SEE ALSO
GNOCCHETTI WITH CLAMS AND ZUCCHINI
BUCATINI WITH ANCHOVIES, GARLIC AND TOMATOES
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