RECIPE FISH COUSCOUS TRAPANI-STYLE
Quick Trapani couscous: how to make it flavorful using the pre-cooked method
One of the most appreciated dishes of Trapani cuisine, with a clear Arab influence, is fish couscous, also called Cous Cous alla Trapanese.
There are, as always, a thousand versions and tradition prefers using semolina, which certainly gives this dish an extra edge, not the instant couscous. But as you know I’m a supporter of practicality and speed in the kitchen so I hope my friends from Trapani won’t mind…
This is a quick version that has nothing to envy to the original, especially if you pay particular attention when buying the raw ingredients, in this case the fish.
The fear of those who make fish couscous at home is that it comes out disjointed: on one side bland semolina, on the other a fish that seems boiled.
Many think that to get the true taste of Trapani you need hours to “incocciare” the semolina by hand in the tabisca, but the reality is that the real secret is not only the grain, but the liquid gold that seasons it: the fish fumet (broth).
In this “smart” version, I combined the convenience of pre-cooked couscous with the sacred fumet made at home. We’ll use shrimp heads and fish bones to create a concentrated flavor infusion, enriched with saffron, which will rehydrate the semolina grains making them wonderfully fragrant.
It’s the perfect dish for a convivial dinner with friends (even prepared in advance!) where blue fish, squid and shellfish blend into a perfect marriage between Sicily and North Africa. Bring out the biggest pot, today we’re bringing the sea to the table!
An example where the best of two traditions, Arab and Sicilian, merge creating a perfect union.
RECIPE FISH COUSCOUS TRAPANI-STYLE
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Cooking time: 1 Hour
- Portions: 8 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients Cous Cous alla Trapanese
- 1 1/2 cups cooked couscous
- 2.2 lbs firm white fish for soup (such as monkfish, scorpionfish, grouper, etc.)
- 1.1 lbs shrimp
- 1.1 lbs squid
- 1.1 lbs mussels
- 1.1 lbs clams
- 3 glasses dry white wine
- 2 onions (medium)
- 2 cloves garlic
- 1 carrot (medium)
- 2 tbsps tomato paste
- 1 packet saffron
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- chili pepper (optional)
Fish soup and Cous Cous: the step-by-step guide for a Sicilian DOC dish
Soak the clams in cold salted water for 2 hours, changing the water to remove the sand. Clean the mussels by removing the byssus (the “beard”) and scraping the shell if there are algae residues. In a saucepan, combine the shellfish with one glass of wine and one clove of garlic. Cover and let them open over high heat for 5 minutes. Essential: shell half of them and strain the cooking liquid through a fine-mesh sieve: this salty broth is the first secret of the recipe.
Then clean the fish (I recommend having the fishmonger do this). Fillet them with a very sharp knife; for the shrimp remove the heads and shells. In a large pot put the fish heads and bones, the shrimp heads and shells, about 4 1/4 cups (1 L) of water, one glass of wine, the carrot, one onion, salt and chili. Bring to a boil and let simmer for 40 minutes. Once ready, strain everything pressing well on the shrimp heads to extract the coral. Combine this fumet with the shellfish liquid you set aside.
Clean the squid by separating the tentacles from the body, then remove the eyes and the “beak”. Remove the skin and empty the inside, doing this under cold running water. Once cleaned, cut them into rings about 3/8 inch wide. In a saucepan, sauté the other half onion finely chopped with the garlic and 3 tablespoons of extra virgin olive oil for 2-3 minutes. Add the squid, and after one minute add about 3.4 fl oz (100 ml) of the prepared fumet, the tomato paste and the saffron. Cook for 40 minutes, adding fumet as needed. Add the fish fillets cut into pieces to the saucepan with the squid, and season with salt and pepper. Continue cooking for about 10 more minutes. Finally add the shrimp and continue cooking for 1-2 minutes maximum.
Instead of using plain water, bring 1 cup (250 ml) of your filtered fumet prepared earlier to a boil. When it comes to a boil turn off the heat and add it to the couscous in a large bowl which you will cover with plastic wrap (so it acts as a lid).
Let rest for 4-5 minutes then add a knob of butter (or one tablespoon of oil). Fluff the couscous carefully with the tines of a fork. Finally, add all the fish and shellfish sauce, mixing gently so as not to break the fillets.
Toss to blend all the ingredients with a fork (the couscous must remain fluffy).
Transfer to a serving platter and sprinkle to taste with chopped fresh parsley.
STORAGE
Fish couscous is extraordinary even the next day, eaten at room temperature. It keeps in the fridge for 1-2 days in an airtight container.
Notes on ingredients and Substitutions
The Fish: Ask the fishmonger to fillet the fish but to absolutely give you the heads and bones: they are the base of the flavor!
The Liquid: If you don’t like saffron you can omit it, but it is what gives the typical golden color and the Middle Eastern aroma.
Cous Cous: Choose a quality that holds up well when fluffed; if you want a more rustic touch, try whole wheat couscous.
TRADITION vs PRACTICALITY
The traditional Trapani couscous is not pre-cooked but prepared by hand using special semolina and a couscousier that guarantees perfect steaming.
The pre-cooked product saves time and allows you to use it as you wish to give dishes different flavors.
Recipe variations
Greens: Add sautéed zucchini and diced peppers together with the fish.
Spicy: Increase the amount of chili or add a teaspoon of Harissa to the broth for a more pronounced Tunisian touch.
Tea’s Tips
For a chef-like result, serve the couscous on a large decorative ceramic platter and bring to the table a small bowl with the remaining fumet: each guest can add a ladleful to their plate to choose their preferred level of moisture!
Can I use frozen fish?
Yes, but the fumet will have less flavor. In that case, help it along by adding a piece of celery and a few extra cherry tomatoes when preparing the stock.
My couscous turned out too “clumped”, why?
Probably you used too much liquid or you didn’t fluff it immediately after the 5 minutes of rest. Respect the 1:1 proportion between semolina and liquid.
Which fish are best for the soup?
Scorpionfish is king for flavor, but gurnard and monkfish provide a firm flesh that doesn’t fall apart in the couscous.
