Do you want a delicious fish-based dish? Do not miss these two recipes for couscous with fish, a healthy alternative to enjoy on family meals and an excellent source of omega 3.
Sicilian couscous with seafood
- 150 grams couscous
- 1/2 teaspoon turmeric
- ½ teaspoon cumin
- 100 grams fresh mussels
- 150 grams fresh clams
- 100 grams fresh red prawns
- 100 grams crushed tomatoes
- 2 garlic cloves
- 1 fresh chili
- Salt to taste
- Extra virgin olive oil to taste
- In a bowl, mix the couscous, turmeric and cumin.
- Fill with hot water and cover for 10 minutes.
- In a pan, fry 2 chopped garlic cloves and chili into thin slices.
- Add seafood and tomato and cover for 5 minutes to cook over high heat.
- Rip the couscous with a fork. Put on a plate and place the seafood over it.
- Sprinkle some chopped parsley and pour a drizzle of extra virgin olive oil.
To accompany this dish, you can choose a white wine from the Rias Baixas, light and fresh.
Terras Gauda 2014: a white wine with this DO: Rias Baixas with the best bunches of caiño and loureiro from the 2014 vintage and has a volume of alcohol of 12º.
- 500 grams couscous
- 4 small carrots
- 1 bunch celery
- 2 onions
- 200 grams peeled tomatoes
- 1 clove garlic
- 1 hot pepper
- 2 or 3 bay leaves
- 1/2 cup white wine
- 750 grams fish for soup
- 1 kg fresh white fish
- Virgin olive oil to taste
- Salt to taste
- Parsley to taste
- Paprika powder to taste
- In a hot pan, fry in olive oil the garlic and onion chopped into small pieces. When brown, add the diced carrot and fish.
- Add the peeled tomatoes previously reduced to purée and celery chopped into small pieces. Season with salt, pepper and paprika powder.
- Add to 1 litre of water to the sauce. When the ingredients are tender strain them finely and remove the fish bones. Reserve the broth aside.
- In a separate pan, fry a clove of garlic in olive oil and add the white fish. When sautéed, add some white wine and salt to taste.
- When the alcohol evaporates, add two tablespoons of the broth and cover it again. Stir and remove from heat when ready.
- Heat in a pot the necessary amount of broth to prepare the couscous according to directions on the box.
- Add the couscous for the time indicated. Remove and serve on plates, garnish with some vegetables and fish.
A smooth and exquisite rosé from the Provence will further highlight the flavour of this tasty dish.
Miraval Rosé 2014: a rosé wine from the Côtes De Provence DO based on the best of cinsault and syrah from 2014 and with an alcoholic strength of 13º.
* Image: Eemeli Haverinen (flickr)