couscous

Sup! Loves Cookbooks: Rice Pasta Couscous

19 Mar 2010
Sup! Loves Cookbooks: Rice Pasta Couscous

Rice, pasta and couscous. All cultures feature some version of these starchy standards. I could make an argument that these foods are the backbone of a successful meal. But that argument would only be half the story behind Rice, Pasta, Couscous: The Heart of the Mediterranean Kitchen from Jeff Koehler and Chronicle Books.

Because I was drawn to this cookbook for other reasons; for starters the author impressed me with his photography and writing skills as much as his inspired collection of recipes. This book has a very personal feel to it. Koehler’s descriptions of the recipes and his travels in researching this book give great insight into one of my favorite subjects, why we love the foods we love, both individually and culturally.

Though many areas of the globe feature versions of these staples, Koehler chooses to concentrate his focus on Mediterranean flavors and styles. Which seemed a warning sign to me that I’d likely find a collection of risotto recipes as familiar as a beloved old nonna.

Sippity Sup Continues »
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Sicilian Couscous with Fish Broth (cuscus con brodo di pesce)

Sicilian Couscous with Fish Broth (cuscus con brodo di pesce)
By jgreghenry Published March 19, 2010
Prep time: 120
Yield:1 ()

Ingredients:

  • 1 lb couscous (about 2 1/2 cups)
  • 3 T extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 clv garlic, peeled and minced
  • 0 peperoncino or red pepper flakes
  • 4 plum tomatoes, peeld, seeded and finely chopped
  • 1 stalk celery, finely chopped
  • 2.5 pounds soup fish, such as scorpin fish, roosterfish, grouper, or other firm-fleshed white fish
  • 2 T tomato concentrate
  • 1 T flat-leaf parsley, roughly chopped
  • 1 three-inch piece cinnamon stick
  • 2 bay leaves
  • 0 salt and pepper to taste
  • 7 c water
  • 1.5 lb lightly floured and fried calamari rings (optional)

Directions

Prepare the couscous according to the instructions on the package. Meanwhile, in a large pot or Dutch oven over medium-low heat, heat the oil. Add the onions and cook it until it begins to soften, about 5 minutes. Add the garlic and some pinches of peperoncino and cook until the onion is translucent and the garlic is golden, about 5 minutes. Add the tomatoes and celery and cook, stirring frequently, until they are soft and mushy, about 20 minutes. Lay in the fish and stir to cover with the sauce. Add the tomato concentrate, parsley, cinnamon, and bay leaves and season with salt and pepper. Cover with water, bring to a boil, reduce the heat and simmer uncovered for 30 minutes. Strain the stock through a sieve, pressing out all the juices. Discard the solids and transfer the broth to a clean sauce pan. There should be 4 or 5 cups of broth; stir in water if necessary. Taste for seasoning and adjust as needed. Caver and keep warm. Place the couscous in a large, wide serving bowl. Pour 3 cups of the broth over it, stir with a fork, and cover tightly with aluminum foil. Wrap in a kitchen towel and let stand 30 minutes to 1 hour. Just before serving, fluff the graons. Reheat the remaining broth and serve on the side. Top with the optional fried calamari if you like.

Notes:

serves 4 Jeff's favorite version of this dish came from a restaurant in Trapani called Cantina Siciliana. There it is served with a handful of calamari fritti- simply floured and fried. That is how I chose to present my version as well. Source: Rice, Pasta, Couscous by Jeff Koehler