Here is a new regional recipe paired with one of our wines: cous cous alla trapanese and riesling renano Follia.
🥘Couscous alla Trapanese is a delicious Sicilian dish that weaves together scents of the sea, spices and Sicilian tradition.
Trapani-style couscous recipe
🧾 Main ingredients (for 6 people)
- 1 kg of precooked couscous
- 2 kg of mixed soup fish (redfish, grouper, gurnard, swordfish, squid, shrimp)
- 800 g of tomato pulp
- 50 g peeled almonds
- 1 onion
- 1 clove of garlic
- 2 bay leaves, parsley
- ½ liter of fish stew, peppercorns
- saffron
- chili
- extra virgin olive oil
🍲 Preparation
1. Fish broth 🐟
- In a saucepan, pour water with peppercorns, onion, bay leaf and parsley
- After 15 minutes, add the fish and cook for another 30 minutes
- Strain the broth and keep it aside
2. Cous cous cous
- Pour cous cous into a bowl and add oil
- Crunch it with your fingers, cover it with a damp cloth, and let it swell for 30 minutes
3. Seasoning
- Cook onion and garlic in a little salted water until it evaporates
- Add oil, tomato, almonds, parsley, salt and cook for 15 minutes
- Combine fish stock and fumet, allow to reduce
4. Steaming.
- In the “cuscusiera,” put water at the bottom
- At the top, on top of a napkin, place the bay leaf and cous cous
- Steam for 20 minutes
Season the couscous with half the seasoning and the filleted fish. Cook another 10 minutes, then let sit for an hour. Add the other half of the sauce and finally you can serve the cous cous Trapanese style
Food and wine pairing
It is a true culinary ritual, but now add the wine ritual as well.
Uncork one of our latest born wines: the Rhine riesling Follia 🦋 fruity, spicy, savory.
Perfect pairing.
