Seafood couscous

Seafood couscous
Preparing couscous with seafood may seem like a very strange thing, but it is doable and you are certainly going to like the results a lot.
Here are the ingredients you will need:
Ingredients
  • 500g couscous
  • 3 tablespoons olive oil
  • 50g butter
  • 1 teaspoon turmeric
  • 1 bunch chopped parsley
  • For the bouillon:
  • 600g large prawns
  • 2 courgettes, cut into small cubes
  • 1 monkfish tail (500 g) sliced
  • 300g white squid cut into squares
  • 1 carrot, diced
  • One sole (500 g)
  • 4 tablespoons olive oil
  • 500 g mussels
  • 1 onion, chopped
  • 4 cloves garlic, crushed
  • 500 g of crushed tomatoes
  • 1 celery stalk, chopped
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric
  • A pinch of saffron (stigmas)
  • 1 bay leaf
  • 1 small bunch of parsley
  • 1 red chilli
  • Water
Instructions
  1. Now for the preparation:
  2. Shell the prawns with scissors and keep the shells. Keep the prawn tails in the fridge, white squid and cut into pieces the rest of the fish.
  3. Scrape and rinse the mussels.
  4. Gather the shells, bones and the rest of your seafood in a large pot, add 2 quarts of water and salt. Bring to a boil and cook for 25 minutes. Then put everything into a fine sieve and add to the couscous with oil and turmeric.
  5. Let rest for 15 minutes, and then pour the couscous in a large shallow plate or the bottom of a tagine. Add olive oil and mix.
  6. Pour 300 ml of cold salted water and shake the container to distribute water.
  7. Let rise for 15 minutes, and then use a fork or your fingers to remove any lumps.
  8. Pour the couscous into the strainer of the steamer and cook for 20 minutes, until the steam passes through the couscous.
  9. Put the couscous in the dish and add 250 ml of water and remove any lumps.
  10. Steam again for 20 minutes, place in the dish and remove lumps again.
  11. Put the couscous in the steamer of the couscoussier, fry the onion and garlic in olive oil for 3 minutes.
  12. Add tomatoes, white squid, spices, pepper, bay leaf, parsley and vegetables (except zucchini). Boil.
  13. Place zucchini in a bowl and add a little of the couscous sauce. Cook
    Cook the couscous on steam 2 times, 20 minutes each time and then add the couscous in a large bowl, adding the butter and parsley.
  14. Keep warm.
  15. Poach zucchini, whole mussels, monkfish and sole in couscous broth for 5 minutes.
  16. Add the tails and poach for 1 minute.
  17. Put the couscous in a large platter, cover with fish, seafood and vegetables
  18. Moisten with a little broth and serve the remaining broth into bowls.

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