Ingredients
- Celery stick 1
- Carrot 1
- Brown onion 1
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- SpinneysFOOD Organic Italian Tomato Passata 250ml
- Non-alcoholic wine 125ml
- SpinneysFOOD Bottled Drinking Water 1½L
- Clams, mussels and prawns 500g, (reserving the prawn shells)
- Fish heads 200g
- Saffron A pinch
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Bay Leaf 1
- SpinneysFOOD Black Peppercorns 5
- Couscous 300g
- Garlic 2 cloves
- SpinneysFOOD Fresh Parsley Two handfuls
- SpinneysFOOD Fine Cinnamon A pinch
- White fish fillets 500g
- Lemon 1
Nutrition (Per serving)
- Calories 810
- Fat 28.1g
- Saturates 4.2g
- Protein 54.8g
- Carbs 82.3g
- Sugars 9.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Couscous alla Trappanese with seafood in tomato sauce
Italian 30 Mins Prep · 50 Mins Cook
- Roughly chop the celery, carrot and onion.
- Heat 2 tablespoons of olive oil in a pan over a medium heat. Sauté the celery, carrot and onion until they are soft without browning. Add the tomato passata and stir for 4-5 minutes. Pour the non-alcoholic wine and water into the pan then add the prawn shells and fish heads, saffron, a pinch of salt, the bay leaf and peppercorns. Allow the mixture cook for 40 minutes then strain and set aside.
- Prepare the couscous according to the package instructions, replacing the water with the stock you just made. Allow it to rest for 15 minutes before fluffing with a fork.
- Finely chop the garlic and parsley.
- Heat 2 tablespoons of olive oil in a fresh pan over a medium heat. Sauté the garlic and parsley for 1-2 minutes. Add the cinnamon followed quickly by the fish fillets and the shellfish.
- Transfer the couscous to a large serving dish and top it with the fish fillets, shellfish and sauce from the pan. Drizzle more stock over the couscous to moisten it without making it too soupy.
- Serve with extra parsley and lemon wedges.