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Gusto
Gusto

Trapani-Style Couscous

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  • Serves:

    6

Ingredients

Couscous

  • ½ cup (120 ml) extra virgin olive oil
  • 1 yellow onion, sliced
  • 3 cloves garlic, chopped
  • 1 lb (450 g) live black mussels.
  • 1 lb (450 g) calamari rings
  • 1 lb (450 g) halibut, skinless and cut into 4 pieces
  • 1 lb (450 g) salmon, skinless and cut into 4 pieces
  • 4 basil leaves
  • salt and pepper to taste
  • ¼ cup (60 ml) white wine
  • 1 cup (240 ml) canned crushed tomatoes
  • 4 cups (1 L) fish stock
  • 1 lb (450 g) of large shrimp (size 16-20)
  • 1 ½ cups (360 ml) uncooked couscous
  • 1 tbsp (15 ml) Italian parsley, chopped
  • 2 lemons, cut into wedges
  • pinch of cayenne pepper

Directions

  1. Heat oil in a large pot over medium-high heat.
  2. Add onion and garlic, and cook for 3-4 minutes.
  3. Add halibut and salmon, and cook for 3 minutes or until one side is golden brown.
  4. Flip fish, add shrimp, and cook for 2 minutes.
  5. Add salt, pepper, wine, tomatoes and cayenne pepper, and cook for 2 minutes.
  6. Add 2 cups of fish stock, mussels and calamari, bring to a boil.
  7. Reduce heat to medium-low and cook covered for 8 minutes.
  8. Once cooked, add parsley and mix.
  9. At that point, you will want to check that the fish is cooked and flaky.
  10. In a separate pot, heat 2nd half of fish stock over high heat and bring to a simmer.
  11. Pour the fish stock over the dry couscous in a flat dish and cover.
  12. Let sit for 8-10 minutes, fluffing the couscous every 2 minutes.
  13. Serve the fish stew over the couscous, garnished with lemon wedges and basil.
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