Recipe
Couscous Marinara
With the knowledge he's gathered from his journey around Italy, Adam Swanson has developed a recipe that celebrates the cultural diversity of Sicily. Seafood couscous is a traditional recipe in the region but Adam's interpretation from Season 1 Episode 2 from Adam's Pasta Pilgrimage, is perfect for a modern lifestyle. Recipe by Adam Swanson
As seen on: Adam's Pasta Pilgrimage (Season 1: Episode 2)
Ingredients
- 1 cup San Remo Couscous, cooked
- 1 tbsp. Olive Oil
- 100gm Blanched Almonds
- 1 clove Garlic
- 1 small Brown Onion, chopped
- 1 Red Chili
- 2 cans Diced Tomatoes
- 1 litre Fish Stock
- Green Prawns
- Calamari
- Mussels/Cockles
- Snapper – firm white fish
- Zest of 1 lemon
- ½ bunch Flat Leaf Parsley, chopped
Instructions
- Heat oil in a big pot. Add chopped onion, chili, garlic and parsley stalks. Sauté for two minutes.
- Deglaze the pan with white wine.
- Pour fish stock and canned tomatoes into the pot, and bring to the boil.
- Add the seafood into the pot and simmer for five minutes. After five minutes, taste and season as needed.
- Turn off the heat and cover pot.
- Pot couscous in a bowl and add water. Cover with a plate over the top and let stand for five minutes. When absorbed, fluff with a fork.
- Serve couscous onto a plate and ladle the seafood and sauce onto the couscous, and season with lemon zest and parsley.