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COUS COUS DI PESCE



Recipe dedicated to a dear friend, for you Manu, I promised a long time ago.

for the different ingredients used in the preparation, gives off a smell and a flavor that is not indifferent.

Ingredients for two:


Cous cous: 200 grams
Calamaro older: a great
Sepia: A
Race: 700 grams
Mussels: 500 grams
Shrimp: 300 grams
Garlic:
two cloves chopped shallots, one
tomatoes rama: four
Saffron: a teaspoon paprika
:
teaspoon ginger powder, a teaspoon
Turmeric: a teaspoon Cinnamon
:
teaspoon crushed red pepper: to taste
Onion:
a Carrot: A white wine
Dry: a glass
Butter a knob of parsley stems

So: two leaves
oil Ages:
to taste Salt: to taste

PREPARATION

Put the mussels to steam open the stalks of parsley and a drizzle of olive oil, once opened, shell and keep aside, strain the liquid and store.
Clean the fish and chop coarsely with the less noble parts of the race to do with a smoky, onion, carrot and bay leaf, when ready, remove the pieces of race, retrieve and filter the edible part.
Fry with garlic, shallot and chopped chilli, add the pieces of squid and cuttlefish, and then go for a few minutes, deglaze with white wine, add tomatoes, cut into pieces, to wither, to put all the spices, mix well , add some smoke and cook for about fifteen minutes, add pieces of race, cook for another ten minutes, took place almost cooked, add salt and add the peeled shrimp and mussels, to give a sbollore.
Preparation of couscous, place couscous in a bowl, sprinkle with cold water and knead with your hands, put it in a large pot from the edges, cover with the smoke and bring to a boil for about five minutes, remove from heat, add butter, mix and cook for a couple of minutes, remove from heat and grainy with a fork. Serve
putting on a plate and pour over fish.