Couscous alla trapanese con pesce, pomodori e mandorle
Trapani-Style Couscous with Fish, Tomatoes & Almonds

About This Recipe

Are you looking for a delicious couscous recipe with a difference? If you are, you’ve found it! Here’s my trapani-style couscous with fish, tomatoes & almonds for you to enjoy.

There are literally dozens of recipes for this classic Sicilian couscous dish, most of which have the addition of seafood and chilli – but here I’ve let the sweet white fish do the talking. The town of Trapani is famous for couscous, and there is an annual couscous festival there in September. Ask your fishmonger for end cuts and bones to flavour the sauce.

TwitterFacebook

4

Serves

14

Ingredients

Couscous

Main Ingredient

Salads, Side Dishes

Type

Ingredients

  • 6 tablespoons Olive oil
  • 2 Onions, peeled & chopped
  • 6 tablespoons Fresh flat leaf parsley, chopped
  • 2 x 400g tins Chopped tomatoes
  • 1 teaspoon Caster sugar
  • 1 litre Hot vegetable stock
  • 2 Bay leaves
  • 250g Large fish bones & tails
  • 300g Couscous
  • Quarter teaspoon Ground cinnamon
  • 1kg Mixed white fish fillets (e.g. halibut, haddock, cod, pollack, sea bass) cut into 5cm cubes
  • 10g Flaked almonds
  • To taste Salt
  • To taste White pepper

Weight Converter

Found in This Book

Feast your eyes on the finest trapani-style couscous with fish, tomatoes & almonds! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Heat the oil in a large saucepan over a medium heat. Add the onions and parsley and fry for 5 minutes, stirring occasionally. Tip in the tomatoes, add the sugar and season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer gently for 10 minutes. Remove the lid and simmer for a further 10 minutes. Pour over the hot stock.
  2. Remove the pan from the heat and blitz with a hand-held blender. Add the bay leaves and drop in the fish bones and tails. Return to the heat and gently simmer, covered, for 30 minutes. Remove the fish bones and tails and discard.
  3. Put the couscous in a medium saucepan. Measure 450ml of the prepared sauce and pour over the couscous. Stir in 100ml of boiling water and the cinnamon. Cover with a lid and place over a very low heat for 5 minutes.
  4. Meanwhile, submerge the fish in the remaining prepared sauce. Cover and simmer over a low heat for 15 minutes.
  5. Remove the couscous from the heat and leave to stand, still covered, for 10 minutes. Fluff up the couscous with a fork.
  6. Lift the fish out of the pan and arrange on the couscous. Pour over some of the sauce and scatter over the remaining parsley and almonds. Put the remaining sauce in a jug and hand it round separately.

Once you’re done, simply sit back and enjoy your trapani-style couscous with fish, tomatoes & almonds and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Sardinian Pasta Shells with Clams, Walnuts, Chilli & Bottarga

View Recipe

Next Recipe

Chargrilled Sardines With Caper & Parsley Vinaigrette

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Pappardelle con MelanzanePasta with Aubergines, Tomatoes and Garlic Sauce

Many people steer clear of aubergine and yet it really is an easy vegetable to prepare. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don’t like their vegetables, try this dish – they’ll hardly know it’s there. I often serve this pasta as a starter but be careful with portion sizes as you don’t want to fill everyone up before the main....

6

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Stufato Di ManzoBeef And Wild Mushroom Stew

I have to admit I love any kind of stew. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic. This is a recipe you can prepare 24 hours ahead as it will only enhance the flavours. You can certainly use lamb if you prefer, and if you can't find diced pancetta, a good quality bacon will definitely do the job. I have tried this recipe with chicken or vegetable...

4

Serves

15

Ingredients

Beef

Main Ingredient
View Recipe

Orecchiette con cime di rapeOrecchiette with Broccoli, Garlic and Chilli

I grew up eating orecchiette, the typical pasta shape of Puglia. The name translates as 'little ears', which is exactly what the shape resembles. Italian grandmothers traditionally make the pasta by hand, shaping it while having a good old chat. The hollow in the little ears perfectly entraps whatever sauce they are served with.

4

Serves

9

Ingredients

Vegetables

Main Ingredient
View Recipe

Brasato di coniglio con liquore al mirto e vino rossoRabbit Braised in Mirto Liqueur and Red Wine

Rabbit has a lovely mild, gamey flavour and firm, meaty texture; if you haven’t tried it, I urge you to do so. Ask your butcher to prepare it for you. If you really don’t fancy rabbit, chicken pieces make a good substitute. Mirto liqueur is often available in Italian delicatessens or online, but if you can’t find it use port or sloe gin instead.

4

Serves

14

Ingredients

Rabbit

Main Ingredient
View Recipe

Linguine con acciughe, peperoncino e aglioLinguine with Anchovies, Chilli & Garlic

In Italy this would traditionally have been served as an inexpensive dish to feed a crowd. It's still a great standby recipe, using ingredients that can mostly be found in store cupboards but which together create something that has great flavours and textures. The gentle kick from the chilli and crunch from freshly toasted breadcrumbs really makes my mouth water! All it needs as an accompaniment is...

4

Serves

8

Ingredients
View Recipe

Petti di pollo con salsa al Marsala, pomodoro e uva passaChicken Breasts in Marsala & Tomato Sauce with Raisins

When I was filming for the TV series I visited Marco De Bartoli’s vineyard in Samperi, near Marsala – an ancient town on the western edge of Sicily. I spent a wonderful day with his son, Renato De Bartoli, who told me about the history of Marsala wine – its production dates back to 1770, when an Englishman accidentally discovered the local fortified wine and shipped it to England, where it...

6

Serves

12

Ingredients

Chicken

Main Ingredient
View Recipe