Name: Couscous with Fish Sauce and Lobster or Crayfish
Yield: Serves 4–6
Cuisine: Italy
Ingredients: 1 cooked lobster, cut in half (see the recipe for Lobster and Scampi Risotto if you want to cook a live lobster); About 1 kg (2¼ lb) firm-fleshed fish (choose from a mixture of red snapper, grey mullet, sea bream, monkfish, hake, eels, etc.), cleaned, skinned and cut into chunks; Salt and Freshly ground black pepper; 450 g (1 lb) ripe tomatoes, skinned and chopped; Juice of 1 lemon; 50 g (2 oz) butter; 2 medium onions, finely chopped; 4 tablespoons olive oil; Hot chilli paste (harissa) to serve; 2 sticks of celery, chopped; A handful of chopped fresh fennel or dill; 225 g (8 oz) couscous; A handful of chopped fresh parsley; About 2 litres (3 pints) water; 2 bay leaves; 2 cloves of garlic, crushed

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Floyd on Italy

By Keith Floyd

Published 1994

About

After many weeks on the road travelling through Italy with my trusty portable stove and a film crew I was getting bored of veal steaks and a wedge of lemon, bored of (increasingly poor quality as we travelled south) pasta and sick to the back teeth of small bony fish, squid or octopus. I craved vegetables, soups, lamb chops. So imagine my joy as I sped along the twisting roads of Sicily and saw the rugged hills and mountains alive with grazing sheep. Lamb chops at last. And maybe even some