Couscous with Fish – Sicily

1. fish fillets rinse, in a baking dish sprinkle with the juice of one lemon.

2. skin tomatoes, remove seeds, chop coarsely. Rinse parsley and celery, pluck off leaves or greens, chop and set aside. Chop the parsley stems and celery stalks. Remove the skins from the garlic and onion and chop.

3. Heat 4 tbsp. oil in a saucepan. Sauté the chopped vegetables with the bay leaves. Add the tomatoes first, then the fish cuttings (bones, heads, fins), fill up with 2 liters of water. Add salt, season with pepper and simmer for about half an hour at low temperature. Drain through a fine sieve into the couscous cooking pot.

To prepare couscous, use a special cooking pot with a strainer insert. If you do not have one, you can also use a normal large cooking pot with a suitable sieve and lid. The distance between the sieve and the liquid should be about 5 cm.

Roll up a long kitchen towel tightly and use it to seal the rim between the cooking pot and the strainer.

4. dissolve saffron in 5 tbsp fish broth and remaining oil (3 tbsp). Pour couscous into colander and moisten with saffron-fish oil-clear soup. Put lid on, let fish broth bubble and cook couscous over steam for 10-15 min until tender. (Also follow instructions on the couscous package!). Remove strainer from saucepan and loosen semolina kernels with a fork. Steam a little

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