SEAFOOD COUSCOUS
PESTO INGREDIENTS
150ml extra virgin olive oil 10g flat-leaf parsley leaves 60g almonds
1 tsp salt
2-3 cloves garlic
RECIPE
Blend all the ingredients together and season them to taste. Depending on your choice, the pesto can be a little chunky or blended until it is smooth. Set it aside.
FISH STOCK BROTH INGREDIENTS
4 tbsp good olive oil
1 small onion (roughly chopped) 1 stick celery (roughly chopped) 1 small carrot (roughly chopped) 2-4 stalks parsley (reserve the leaves) 2 tsp salt
2 bay leaves
250ml passata (uncooked
tomato puree)
1 tsp chilli flakes
100ml white wine
1 litre water
1 sea bass (head and bones) half of the prawn heads and shells from the seafood recipe on this page.
RECIPE
Heat the olive oil in a medium saucepan.
Cook the onions until they’re soft, then add the parsley stalks, chopped celery, carrot, fish scraps and prawn shells. Then add the bay leaves, salt, white wine, passata, chilli flakes and water.
Bring this mixture to a boil, then cover it and leave it to simmer for about 45 minutes to an hour. Halfway (while it simmers) add half the pesto. When the broth is done, check and taste it for seasoning. Add a little cracked pepper.
Finely strain the stock and keep it warm.
COUSCOUS INGREDIENTS
200g couscous
300g fish stock broth ¼ tsp cinnamon powder
RECIPE
Mix the cinnamon powder through the couscous. Add it to the warm stock, cover it for eight to 10 minutes and fluff it up nicely using a fork.
SEAFOOD INGREDIENTS
400g sea bass (whole)
400g prawns
250g clams
chopped parsley leaves
RECIPE
Heat two tablespoons of oil in a mediumsize frying pan. Add the clams, fish and prawns with a dash of white wine, chopped parsley leaves and 150ml of the stock. Toss and cover it, and allow it to steam until the clams have opened and the fish is cooked through.
TO SERVE
Mix the fish, shelled prawns and clams through the couscous, and spoon it onto a large serving plate. Garnish it with whole cooked prawns and the remaining pesto.
NOTE Serves four people, has a preparation time of 30 minutes, and a cooking time of an hour and 30 minutes.