Name: Cuscussù: Couscous with Fish and Almonds (Cuscussù Trapanese)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 200 g cuscussù; 400 ml light fish stock; 1 clove garlic; ½ medium, or 1 small onion, finely chopped; 300 g tomatoes, finely chopped; 30 g blanched almonds; 300 g small fish (red mullet, gurnard, and the like, weighed after gutting); 1 small (20 g) bunch flat-leaf parsley; 1 small dried chilli; 4 tablespoons extra virgin olive oil, plus a little extra if you like; 1 bay leaf

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This recipe is the most famous in Sicily, and comes from Trapani.

Ingredients

200 g cuscussù
300 g small fish (red mullet, gurnard, and the like, weighed after gutting)
½

Method

The smaller the fish are, the better the dish will be, albeit more fiddly to eat. Cut any longer than a cigarette into appropriate chunks.

Fry the onion in 3 tablespoons of the oil with the chilli and bay leaf over a medium heat until soft and golden – about 10 minutes. Chop the parsley roughly, then pound to a paste with the almonds and garlic. Bring the stock to a boil, pour exactly h

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Ingredients

Method

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