# Trapani-Style Couscous with Fish

Recipe by [Matteo Brandt](https://fridge.menu/en/u/matteobrandt)

Fish couscous from Trapani in Sicily, steamed and served with a tomato and almond fish sauce.

Servings: 6 · Cook 200 min · Fish

Contains: gluten, nuts, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Trapani-Style Couscous with Fish](https://image.fridge.menu/adaptations/2juctyat/bfd87ddbf5f49598d1fb08edb223f44829e72c0b872ed9ef7713ce053670e1b0.jpg)

## Ingredients

- 1 kg [Couscous](https://fridge.menu/en/i/couscous)
- 3 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- [Water](https://fridge.menu/en/i/water) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste
- [Cinnamon](https://fridge.menu/en/i/cinnamon) — to taste
- 2 kg Mixed fish — gurnard, monkfish, hake and conger eel, or other firm white fish from the fishmonger
- 1.5 l [Water](https://fridge.menu/en/i/water)
- 0.5 l [Fish stock](https://fridge.menu/en/i/stock)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste
- 2 pcs [Bay leaf](https://fridge.menu/en/i/bay-leaf)
- 2 pcs [Parsley](https://fridge.menu/en/i/parsley)
- pinch [Saffron](https://fridge.menu/en/i/saffron) — a pinch
- 1 pcs [Onion](https://fridge.menu/en/i/onion)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- 800 g Tomato passata
- 1 pcs [Onion](https://fridge.menu/en/i/onion)
- 1 clove [Garlic](https://fridge.menu/en/i/garlic)
- 50 g [Almonds](https://fridge.menu/en/i/almond)
- [Parsley](https://fridge.menu/en/i/parsley) — to taste
- [Olive oil](https://fridge.menu/en/i/olive-oil) — to taste
- [Salt](https://fridge.menu/en/i/salt) — to taste

## Steps

1. Pour water into a wide pot, add black peppercorns, bay leaf, parsley stalks and the onion. Simmer for 15 minutes. (15 min)
2. Add the fish, cover with a lid and cook for a further 30 minutes. Doneness: 63°C at the thickest point.
3. Tip the couscous into a bowl, moisten with an emulsion of water and oil, carefully breaking up any lumps. Cover with a towel and leave to swell for 30 minutes. (30 min)
4. Make the sauce: pour a little water into a pan, season with salt, add chopped onion and garlic. Let the water evaporate, pour in olive oil, add the tomato passata, almonds, parsley and a pinch of salt. Simmer for 15 minutes. (15 min)
5. Remove the garlic from the sauce.
6. Strain the hot poaching broth from the fish and pour it into the tomato sauce along with the fish stock. Cook over high heat until the sauce thickens.
7. Remove the sauce from the heat.
8. Separate the fish from the bones, flake the flesh and set aside.
9. Pour enough water into the base of a couscoussier and bring to the boil. Cover the perforated top with cloth, add the bay leaf and the couscous. Steam for 20 minutes. (20 min)
10. Season the couscous in the couscoussier, adding half the tomato sauce and the fish. Cook for a further 10 minutes. (10 min)
11. Leave everything to rest for an hour.
12. Serve with the remaining sauce on the side.

Published 2026-10-07

https://fridge.menu/en/r/trapani-couscous-2juctyat

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