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| 1. | Member: Vincenzo Carollo FISH COUSCOUS Couscous in the Trapani area is mainly prepared with fish; it is also excellent when dressed with meat and vegetables (in the Arab world from which it originates, mutton generally prevails). I naturally add my own touch and prepare it like this: FIRST PHASE: WORKING THE SEMOLINA IMPORTANT: YOU MUST HAVE A COUSCOUSSIER... PART 1 Place the semolina (medium-grain durum wheat) in a large earthenware or wooden bowl called "mafaradda" (the classic large salad bowl will do). The semolina must be "incocciata" (worked) with water, oil, salt, a finely chopped onion and some spices (cinnamon, nutmeg, cloves, and bay leaf or saffron), trying to separate the grains well without forming lumps. When the semolina is ready, let it rest for about an hour. PART 1 BIS When the semolina has rested, put it in the top part of the couscoussier; seal the joint between the two parts well with a strip of cloth soaked in a mixture of flour and water to prevent steam from escaping. Cook for about 1.5 hours over moderate heat. PREPARATION OF THE FISH BROTH In the bottom part of the couscoussier, prepare a broth with: water, tomatoes cut in pieces, garlic, onion, parsley, salt, pepper, bay leaf and olive oil. When it reaches a boil, add various types of fish cut into pieces (grouper, scorpionfish, sea bream, red mullet, small cuttlefish, prawns, clams, etc.). Cook for about 30-40 minutes. When everything is cooked, strain the broth. FINAL PHASE Once cooked, transfer the couscous into the "mafaradda". Moisten with a few ladles of the fish broth, mixing gently. Let it rest for about 20 minutes covered with a cloth so that the semolina absorbs the broth. Serve the couscous on plates accompanied by the fish and more broth on the side. Add a drizzle of extra virgin olive oil. It can be served hot or at room temperature. |
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