Entree: Italy – Sicily – Couscous di Pesce (Sicilian steamed semolina couscous served with a tomato-based fish and shellfish stew)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 25 min

Total 1 hr 40 min

Ingredients

- 2 cups (340 g) couscous (coarse durum semolina, for steaming)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 large ripe tomato, diced (about 8 oz / 225 g)
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry white wine
- 4 cups (960 ml) fish stock or low-sodium seafood broth
- pinch (about 0.2 g) saffron threads
- 1 lb (454 g) firm white fish fillets (e.g., sea bass or cod), cut into large chunks
- 8 oz (225 g) raw shrimp, peeled and deveined
- 12 oz (340 g) mussels, scrubbed and debearded
- 8 oz (225 g) clams, scrubbed (optional)
- 1 small fennel bulb, thinly sliced
- 2 tbsp (30 ml) chopped flat-leaf parsley
- 1 tbsp (15 ml) chopped fresh mint (optional)
- 1 bay leaf
- 1/2 tsp (2.5 g) crushed red pepper flakes (adjust to taste)
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) extra-virgin olive oil for finishing
- 1 lemon, cut into wedges

Instructions

1. Step 1: Warm the fish stock in a saucepan over low heat; add the saffron threads to steep in the hot stock and keep warm.
2. Step 2: In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) olive oil over medium heat. Add the chopped onion and sliced fennel and cook until soft and translucent, about 6–8 minutes. Add the garlic and cook 1 minute until fragrant.
3. Step 3: Stir in the diced tomato, tomato paste, bay leaf, crushed red pepper, salt, and pepper. Cook 4–5 minutes, then pour in the white wine and simmer until the wine is reduced by about half, 3–4 minutes.
4. Step 4: Add 2 cups (480 ml) of the warm saffron-infused fish stock to the tomato mixture and bring to a gentle simmer. Add the firm fish chunks, cover, and simmer gently 4 minutes.
5. Step 5: Add the shrimp, mussels, and clams to the pot, cover, and cook until shellfish open and shrimp are opaque, about 4–6 minutes. Discard any shellfish that do not open. Taste and adjust seasoning.
6. Step 6: Meanwhile, prepare the couscous for steaming. Place the couscous in a large bowl and drizzle with 2 tbsp (30 ml) warm olive oil and a pinch of salt; toss to coat. Place couscous in a steamer basket or perforated couscoussier insert over simmering water or remaining warm stock and steam, fluffing occasionally, until grains are tender and separate, about 20–25 minutes (traditional method). Alternatively, for quicker preparation, pour 2 cups (480 ml) of the remaining warm saffron stock over the couscous, cover, and let absorb 5–7 minutes, then fluff with a fork.
7. Step 7: To serve, mound the steamed couscous on a large shallow platter, ladle the fish and shellfish stew over the couscous, drizzle with 2 tbsp (30 ml) extra-virgin olive oil, sprinkle chopped parsley and mint, and serve immediately with lemon wedges.
8. Step 8: Encourage diners to spoon broth over their couscous and finish with extra lemon if desired.