This dish is named for Trapani, a city and province in western Sicily. Couscous, a true sign of Africa’s influence on Sicilian cooking, is semolina that has been steamed and rolled into balls. Its ability to hold flavours makes it an excellent accompaniment for fish.
300g prawns, squid or lobster tail (or a mixture of all three)
3 tbsp olive oil
2 garlic cloves, chopped
500g tomatoes, peeled and chopped
handful flat-leaf parsley, chopped, plus extra to serve
700g firm, non-oily fish fillets (such as monkfish, sea bass, grouper, hake), cut into large pieces
3 fresh bay leaves
400g plain couscous
1 tbsp good-quality extra virgin olive oil
Separate the tentacles of the squid (if using) from the body, remove the heads and cut the bodies into rings.
Heat the oil in a large saucepan over a medium heat, add the garlic, tomatoes and parsley, and lightly cook for 3 mins. Add the fish and seafood, bay leaves and enough water to cover. Cook gently for 12–15 mins.
Meanwhile, put the couscous in a bowl and add 280ml cold water. Cover with a clean tea towel and allow the grains to swell, about 15 mins. Stir through the extra virgin olive oil.
Put the couscous on a platter and spoon over the fish stew. Garnish with parsley and adjust the seasoning if necessary.
PER SERVING (6)
483 kcals • fat 10g • saturates 2g • carbs 57g • sugars 4g • fibre 4g • protein 40g • salt 0.3g