Trapani-style fish couscous

Ingredients

For 1 serving

• Couscous60 g
• Grouper120 g
• Shrimp80 g
• Mussels400 g
• Canned peeled tomatoes150 g
• Onion30 g
• Garlic1 clove
• Fish stock300 ml
• Extra virgin olive oil10 g
• Parsley5 g
• Cinnamonto taste
• Chili pepperto taste
• Saltto taste

Contains: gluten, shellfish, fish, celery,

Method

1. Scrub the mussels under cold water and pull off the beards, discarding any that are open or broken. Peel the prawns and remove the dark vein along the back; cut the grouper into pieces of about 4 cm, removing any bones. Chop the onion and garlic and break up the peeled tomatoes.
2. Heat the olive oil in a saucepan over medium heat and fry the onion and garlic for 3–4 minutes, until the onion is translucent. Add the tomatoes, chilli and cinnamon and cook for 10 minutes, until the sauce thickens.
3. Pour in the fish stock, bring to the boil and season with salt. Add the grouper and cook for 6 minutes over medium-low heat; then add the prawns and mussels, cover and cook for 4 more minutes, until the mussels have opened and the prawns are pink. Discard any mussels that stay closed.
4. Put the couscous in a bowl and pour over as much hot broth from the soup as its own volume; cover with a plate and leave for 5 minutes, until the liquid is absorbed, then fluff with a fork.
5. Serve the couscous in a deep plate with the fish and the rest of the broth on top, finished with chopped parsley.