Fish Couscous
calories: medium
category: seconds
cost: medium
difficulty: medium
preparation time: 90
Ingredients
Precooked couscous 500 gr.
Roast chicken 300 gr.
Shrimps 300 gr.
Mussels 300 gr.
Cod 300 gr.
Flour as required
Butter 130 gr.
Eggs 3
Extra virgin olive oil, 4 tablespoons Salt and pepper, to taste.
See our
Wine Tips
for your meals
Roast chicken 300 gr.
Shrimps 300 gr.
Mussels 300 gr.
Cod 300 gr.
Flour as required
Butter 130 gr.
Eggs 3
Extra virgin olive oil, 4 tablespoons Salt and pepper, to taste.
See our
Wine Tips
for your meals
Preparation Prepare all the fish: brush the mussels well under running tap water then put them in a pan and make them open at a high heat with the lid on. Boil the shrimps in salt water, drain and dry them. Boil the cod and cut it into small pieces. Pass them quickly in the flour and fry them in plenty of hot oil. As soon as the pieces are golden brown, drain them and put them on kitchen absorbent paper to drain off the extra oil.
Beat the eggs in a bowl and add a pinch of salt and pepper. Heat 30 gr. of the butter in a pan and add the eggs. Fry a thin layer of egg, then let it cool and cut it into thin strips. Cut the chicken into cubes and pass it in another 30 gr. of butter together with the shrimp. Lastly add the mussels and add as much salt and pepper as necessary.
Prepare the couscous: Pour the mixture into a bowl and pour ½ a litre of water and let it seep. Pour in 4 tablespoons of oil and 80 gr. of butter in a casserole and let it sauté adding the couscous little by little. Lift it up continuously for 10 minutes to get air into it and the grains do not stick to each other.
Put the chicken, mussels and the shrimps, the fried cod and the egg strips in with the couscous. Stir well and serve The Chef's tips Steam cooking is ideal for cooking couscous. Put the ingredients in the pot and the couscous on the top for steaming and it will cook and gather all the fragrance of the boiling broth. We recommend you drink Trebbiano d'Abruzzo rosso with your recipe. Curiosity Couscous typical of the Magreb, North African countries, has also been eaten in Sicily, seasoned with fish broth.
Beat the eggs in a bowl and add a pinch of salt and pepper. Heat 30 gr. of the butter in a pan and add the eggs. Fry a thin layer of egg, then let it cool and cut it into thin strips. Cut the chicken into cubes and pass it in another 30 gr. of butter together with the shrimp. Lastly add the mussels and add as much salt and pepper as necessary.
Prepare the couscous: Pour the mixture into a bowl and pour ½ a litre of water and let it seep. Pour in 4 tablespoons of oil and 80 gr. of butter in a casserole and let it sauté adding the couscous little by little. Lift it up continuously for 10 minutes to get air into it and the grains do not stick to each other.
Put the chicken, mussels and the shrimps, the fried cod and the egg strips in with the couscous. Stir well and serve
