Trapani-style couscous with mixed fish

Ingredients

For 1 serving

• Couscous60 g
• Grouper100 g
• Shrimp80 g
• Squid60 g
• Canned peeled tomatoes100 g
• Onion40 g
• Almonds8 g
• Fish stock250 ml
• Extra virgin olive oil12 g
• Bay leavesto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, nuts, shellfish, fish, celery,

Method

1. Prepare the seafood: clean the squid and cut into rings; peel the prawns and remove the vein; remove bones and skin from the grouper and cut into roughly 3 cm pieces. Heat the fish stock.
2. Toast the almonds in a dry pan over medium heat for 2–3 minutes, until fragrant and just golden; chop them roughly.
3. Peel and chop the onion. In a saucepan heat the oil over medium heat and soften the onion for 4–5 minutes, until translucent; add the crushed peeled tomatoes, the bay leaf and most of the stock, keeping back a generous ladle for the couscous, and cook for 10 minutes.
4. Add the squid and cook for 5 minutes, then add the grouper and prawns, season with salt and pepper and cook for another 6 minutes, until the fish is opaque and flaky.
5. Meanwhile pour the reserved stock, boiling hot, over the couscous in a bowl (about one and a half times its volume), cover and leave to swell for 5 minutes; fluff with a fork.
6. Serve the couscous sprinkled with the almonds, with the fish and its broth on top, removing the bay leaf.