Fish couscous
Serve clams and mussels Sicilian-style with a rich broth, chunks of white fish and delicately flavoured grains
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hr
- Heat some olive oil in a large pan and gently fry the onion, carrot, celery, garlic and chilli until softened but not browned. Meanwhile skin and seed the tomatoes by cutting a cross on the top and covering with boiling water for a minute. Drain and carefully peel off the skin. Halve, scoop out the seeds then chop. Add to the onion with the fish stock and simmer for 20 minutes.
- Meanwhile, bring the wine to a boil in a large pot, add the mussels and clams and cover. Cook for 3 minutes or until the shells have opened. Drain into the tomato pan and season the tomato sauce.
- Put the couscous into a bowl, scrumple the bay leaves in your hand and add them with 200ml of the tomato sauce and 150ml boiling water, cover and leave to swell for 5 minutes. Season well.
- Add the prawns and white fish to the tomato sauce and cook for 5 minutes, stir in the mussels and clams at the end to heat through and finally stir through the parsley. Pile the couscous onto a shallow dish and spoon the shellfish and some sauce on top. Serve any leftover sauce on the side - the couscous should be quite soupy.
PER SERVING
457 kcalories, protein 53.4g, carbohydrate 38.6g, fat 5.5 g, saturated fat 0.8g, fibre 4.1g, salt 1.9 g
Recipe from olive magazine, June 2012.
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http://www.bbcgoodfood.com/recipes/2236643/
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Ingredients
- olive oil
- 1 onion , finely chopped
- 1 carrot , finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves , finely sliced
- a pinch chilli flakes
- 6 very ripe plum tomatoes
- 1l fish stock
- 200ml white wine
- 200g clams , cleaned
- 250g mussels , cleaned
- 200g couscous
- 4 bay leaves
- 200g peeled raw prawns
- 300g skinless white fish fillet from a sustainable source, cut into chunks
- a small bunch parsley , chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hr
Ingredients
- olive oil
- 1 onion , finely chopped
- 1 carrot , finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves , finely sliced
- a pinch chilli flakes
- 6 very ripe plum tomatoes
- 1l fish stock
- 200ml white wine
- 200g clams , cleaned
- 250g mussels , cleaned
- 200g couscous
- 4 bay leaves
- 200g peeled raw prawns
- 300g skinless white fish fillet from a sustainable source, cut into chunks
- a small bunch parsley , chopped
PER SERVING
457 kcalories, protein 53.4g, carbohydrate 38.6g, fat 5.5 g, saturated fat 0.8g, fibre 4.1g, salt 1.9 g
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11 July 2012
Ron Callow rated this recipe
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