Couscous di Pesce alla Trapanese
Hand-rolled semolina steamed and dressed with fish broth
Traditional Trapani fish couscous with hand-rolled semolina, almond-scented fish broth and steaming over aromatic water.
Plus 30 min for absorbing hot fish broth; included in the total time below.
Trapani, Sicily
The regional version.
Hand-rolled and steamed Trapani fish couscous; no instant-grain shortcut is used in this method.
- Incocciatura forms grains by hand from semolina.
- The grains are steamed rather than hydrated as instant couscous.
- Fish broth, almonds and aromatics identify the Trapani preparation.
Technique: hand-rolled semolina steamed and dressed with fish broth
A couscoussier or securely fitted fine-lined steamer is needed. Check the lower water level without letting steam escape for long. Strain broth and examine fish carefully for bones.
The recipe
Couscous di Pesce alla Trapanese
Includes 30 min for absorbing hot fish broth.
Ingredients
Main
Method
- 1
Sprinkle semolina with lightly salted water in a broad bowl, rubbing in circles to form separate small grains. Work in batches.
- 2
Pound onion, garlic, parsley and almonds. Cook two thirds of this mixture in half the oil, then add tomato paste.
- 3
Add fish and 1.5 litres water. Simmer gently for 30 minutes, lift out edible fish and strain broth carefully to remove bones.
- 4
Mix rolled semolina with remaining aromatic mixture and oil. Place in a fine-holed couscoussier above water with lemon, bay, clove and cinnamon.
- 5
Steam, covered, for about 75 minutes, fluffing carefully once halfway through; keep the lower pot supplied with boiling water.
- 6
Transfer to a warm bowl and gradually add hot fish broth until the grains stop absorbing it. Cover for 30 minutes.
- 7
Remove every bone from the reserved fish, reheat it in remaining broth and serve over couscous with extra hot broth separately.
The version on this page
Hand-rolled and steamed Trapani fish couscous; no instant-grain shortcut is used in this method.
- Incocciatura forms grains by hand from semolina.
- The grains are steamed rather than hydrated as instant couscous.
- Fish broth, almonds and aromatics identify the Trapani preparation.
Cooking it well
A couscoussier or securely fitted fine-lined steamer is needed. Check the lower water level without letting steam escape for long. Strain broth and examine fish carefully for bones.
Serving and planning
Serve in a broad dish with deboned fish and a separate jug of broth. Instant couscous is a shortcut, not the traditional method described here.
Allow 30 additional minutes for absorbing hot fish broth. This is included in the total recipe time, alongside active preparation and cooking.
Explore the Sicilian cooking guide for related dishes and pantry notes.
Storage
Refrigerate cooked fish promptly in a covered container and use within 2 days.
Freezing
For best texture, prepare the fish freshly. Freeze any cooked sauce separately for up to 2 months and thaw in the refrigerator.
Reheating
Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.
Keep cooking
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