Here is an easy easy recipe with which to amaze your diners: how to prepare a fish couscous made in Morocco.
Get ready because today’s dish is a real delight that summarizes the flavors and colors of Morocco, but it is not easy, there are many steps to take before you can taste this delicious dish, but follow our recipe and you will prepare a perfect couscous!
Ingredients and doses for fish couscous
- 550 grams of semolina for couscous
- 1 onion
- 600 grams of snapper, sea bream, and redfish
- 24 shrimp
- 500 grams of squid
- 4 firm-ripe tomatoes
- a few tablespoons of tomato sauce
- 2 cloves of garlic
- fresh chili and some desalted capers
- parsley, coriander, dry white wine, salt, pepper, extra virgin olive oil
How to prepare fish couscous
Soak the couscous in hot water, add oil, salt, and pepper and then shell it with a fork. Cut the tomatoes into cubes and then season them, adding some capers, then add them to the couscous and mix.
For the fish soup, clean all the fish and gently fry a clove of garlic in a pan with olive oil. Add the fish, apart from the prawns, cut into large chunks, salt, and pepper. After a few minutes let the prawns join the party and deglaze with the wine and add the red pepper cut into rings.
Wet with water, add the puree, and let it simmer for 25 minutes, stirring occasionally, then when cooked, sprinkle with coriander and parsley, taste, and add pepper if necessary.
Wet the couscous with the soup, mix, and bring to the table. If you want to add a little thinly sliced Tropea onion. If you want a more elegant presentation, sauté the fish fillets and then place them on top.
Tips for preparing a perfect fish couscous
The Hassan II mosque in Casablanca. Style and sobriety, as in the recipes of this splendid country. If you are not an expert and don’t have much time, rely on pre-cooked couscous. Bring the water to a boil in a saucepan. Turn off the heat, pour in the couscous, and stir with a fork. Cover and wait a few minutes for the mixture to absorb the water and then crumble it well with a fork.
Which wine to pair with fish couscous?
Couscous is a rich, slightly spicy dish, where flavor and sweetness come together to create a delicate balance. If we choose a white, the wine to be paired with the couscous must be savory and very fresh to harmonize with the richness of the fish, with a good structure so as not to get lost in a thousand flavors: a beautiful juicy Falanghina, a Grüner Veltliner full of aromatic herbs, a Bianco of Pitigliano, a Friulano del Collio, but also a Grechetto dei Colli Martani, simple but highly drinkable, if served cool at 8 degrees. If you prefer two splendid Piedmontese wines, here is Timorasso and Gavi. If you prefer sparkling wines, Champagne, Franciacorta, and Oltrepò Pavese are perfect.
Once again, rosé wines should not be underestimated when it comes to fish. From Trentino Alto Adige comes the Schiava, the Aleatico rosé from the Island of Elba, a Montepulciano Cerasuolo from Abruzzo and finally a Fortana Bosco Eliceo DOC from the Corte Madonnina winery.
If you want to refresh the couscous with a cocktail, the Spritz is the right one!