We thank Emanuele, the most prolific participant in the contest "today's kitchen…", for his new recipe. Let us present and explain step by step how to realize: the recipe of cous cous is quite traditional, usually made with sliced fish and purists turn the nose seeing this recipe, but this is the version that I do and that pleases my Family, where shellfish and crustaceans are also used unlike the original recipe.
300 grams of cous cous
500 grams of King prawns
1 slice of swordfish thick one finger
300 grams of clams
2 cloves of garlic
Half a glass of white wine
1 teaspoon curry
Water, salt, pepper and E.V.O. oil qb
First you have to clean the fish and prepare the comic strip with the usable scraps.
To shell the prawns must first cut the head with a knife, then remove all the paws and open the belly detach the carapace with the tail. Make an incision with a smooth knife all along the back and take off the black "thread". Then divide each prawn into 3 chunks and put them aside in a bowl, except we will also keep all the heads.
Cut the swordfish into cubes and mix them with the prawns, the scraps of the slice like the cartilage part and the skin can be put together with the heads of the prawns.
The squid you can make it clean at the fishmonger, or think about it you svuotandolo of all the innards and peeling the skin and the beak (scraps that cannot be used for the comic), then wash the tentacles under running water, making them pass between the fingers to detach All the keratin hooks in the suction cups. Once cleaned, cut the body and the tentacles into pieces and put them together with the rest of the clean fish.
Finally, rinse the clams in salted water to eliminate any sand present.
Prepare the cartoon, pour a drizzle of oil in a pan and a clove of garlic crushed, brown and add the usable scraps of the fish along with the whole clams. Raise the flame and Brown for a few minutes, then add 1/4 of glass of white wine and make it fade. When you no longer feel the smell of wine add 2 glasses of water, cover with a lid and cook at a moderate flame for 15-20 minutes, if you have a manual masher you can also crush the heads of the prawns, making sure to put the clams of Side in the pan to not crush them, so doing the cartoon will be tastier. At the end of the cooking take with a pliers the clams and put aside, many we can also remove them from the shell, leaving only a dozen for decoration. At this point the comic is ready, you just have to filter it a few times with a strainer in narrow mesh and adjust it with salt and pepper. Pour it into a sauce and keep it from the heat.
Now prepare the fish, pour a drizzle of oil in a pan and a clove of garlic crushed, brown and add the raw fish. Raise the flame and Brown for a few minutes, then add 1/4 of glass of white wine and make it fade. When you no longer feel the smell of wine cover with a lid and continue until all the fish is cooked, if it tends to dry together a ladle of comic strips. Finally, add the clams already cooked, set the whole of salt and pepper and keep aside in the heat.
Finally we prepare the cous cous, pour into a small pot 300gr of fish balloon (equal weight to the cous cous), a drizzle of oil, a teaspoon of curry and a pinch of salt, bring to the boil and pour the cous cous, stirring with a fork. Cover with a lid, move the saucepan on a cold-switched cooker and leave to rest 5 minutes without lifting the lid, after this time raise the lid and shell the cous cous with a fork.
Tips for mise en place:
Put in the middle of the dish a large enough dough cup and fill it with the cous cous, pressing well with the bottom of a spoon to compact it. Lay over 4-5 tablespoons of seasoning and remove the Pasta cup. Finally pour all around the fish balloon, so that the diner can mix it with the cous cous to soften it.
Enjoy your meal!!!!!