About this Recipe

The mixed seafood can be composed of various types of fish, you can choose them yourself or get advice from your fishmonger. Alternatively, you can buy the various types of fish you prefer, then clean and cut them into small pieces. Usually the fishmonger, depending on the catch of the day, knows how to compose a balanced combination of flavors (and cleans and cuts everything).

The precooked couscous is quick and easy
to prepare: it is usually boiled in salted water with a spoonful of oil, when it boils it goes out, the couscous is added and it is left to swell for 5 minutes. Mainly check on the packaging the ratio between the weight of the couscous and the quantity of water to be used. If you like, you can also choose a couscous from other cereals, such as spelled, barley or corn.

the vinaiolo’s pairing

A Falanghina, which occupies a central place in Campania viticulture, being the most cultivated white grape variety in the region. It has long occupied the space between the entrance labels: always proposed as a ready-to-drink wine, at the end of the last century there was a boom for the grape. The origin of the name seems to derive from the Latin falanx, the pole to which the vines were supported. Vigorous variety with good productivity, characterized by a long and compact bunch, medium grape, thick and consistent skin. It usually presents with a pale straw yellow and greenish reflections, a delicate nose: floral, fruity, Mediterranean. It has a fresh taste structure. Ideal with a Mediterranean and summer dish such
as fish couscous.

Ingredients

  • 400 g of mixed seafood (mussels, squid
    or cuttlefish rings, prawns, scallops …)
  • 300 g of pre-cooked couscous
  • 7 ripe tomatoes (or 400 g of tomato pulp)
  • a bunch of parsley
  • 2 cloves of garlic
  • extra virgin olive oil half
  • a glass of white wine
  • fresh chili
  • salt

Serves

4

Preparation

10 minutes

Cooking time

30 minutes

Difficulty

very easy

Making

Brown the peeled and sliced ??garlic cloves in a large pan a little deep with 3 tablespoons of oil and a piece of chilli (to taste).

Add all the fish and let it brown for half a minute
on a high heat, then blend with the white wine, let
it evaporate, lower the heat and in the meantime prepare the tomatoes.

Blanch the tomatoes for 30 seconds in boiling water, drain them, dip them in a bowl with water and ice and peel them. Cut the pulp into small pieces, add
it to the pan with the fish, salt and continue cooking for about 20 minutes.

Prepare the couscous as described on the package, distribute it in a large serving dish or individual dishes, pour the fish sauce over it, decorate with
a few parsley leaves and serve immediately.

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