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Couscous alla trapanese (Sicilian couscous with clams)
Serves 4 Starters and mains
Ingredients
- 150g quick-cook couscous 6tbsp olive oil
- 6tbsp olive oil
- 1 garlic clove, peeled and finely chopped
- 1⁄2tsp chopped fresh chilli, to taste
- 750g small clams (vongole), cleaned
- 50ml dry white wine
- 300ml fish stock (see below)
- 1tbsp fresh flat-leaf parsley, finely chopped
For the fish stock (makes about 2.25 litres)
- 1.2kg mixed white fish pieces (heads, bones etc)
- 4 litres water
- a pinch of coarse sea salt
- 2-3 celery stalks, roughly chopped
- 2 carrots, peeled and cut into pieces
- a bunch of fresh flat-leaf parsley
- 1 onion, peeled and halved
- 2 garlic cloves, unpeeled
- 1tsp fennel seeds
Method
To make the stock, wash all the fish pieces and bones under cold running water, then place in a saucepan with the water and a little salt. Bring to the boil and skim away the froth. Add all the remaining ingredients, cover, and leave to simmer for an hour. Strain the liquid through a sieve, discarding everything else. Allow to cool. Keep for a couple of days in the refrigerator, or freeze. Season to taste before use.
To cook the dish, put the oil in a large saucepan, and fry the garlic and chilli very briefly. Add the clams and put the lid on. Agitate the pan a bit until the clams open, about 4-5 minutes. Add the
wine, and cook for a minute to evaporate the alcohol.
Meanwhile, cook the couscous separately in 300ml of the stock, which will take about 4-5 minutes. It should still have some liquid in it.
Mix the two pans together and serve, after tasting for seasoning. Sprinkle the dishes with parsley.
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