Fish soup with couscous

04693 FISH SOUP with COUSCOUS INGREDIENTS for 4 PERSONS 200 g of cuttlefish already cleaned, whole fish 2/3 for a weight of about 1 kg (sea bream, redfish, sea bass, Grouper, mullet, umbrine, tub gurnard or others), 200 g whole shrimp, 1/2 kg of mussels, 3 2 ripe tomatoes, carrots, an onion, 2 cloves of garlic, a small bunch of parsley, a glass of dry white wine, 4 tablespoons of olive oil, salt, black pepper in grains.

Remove the fish flakes and empty the intestinal Pocket (if you have not already done so in pescheria).

Cut away the heads, tails and fins and cut the rest into pieces of about 3 cm.

Expect at least one fish redfish or a hen.

Clean the shrimp: remove the head and remove the shells; Rinse the tails and eliminate intestinal devein gripping it with a tweezers.

If necessary, drill a cut down the back for easy operation.

Put all scraps of fish and shrimp in a pan with the onion and Peel carrots, half of the parsley, tomatoes cut into two, one teaspoon of salt and a grain of pepper.

Cover with two litres of water and bring to a boil.

Lower the heat and simmer for about an hour.

Then the filtered (1 litre) in a strainer or colander with small holes and mash well to retrieve part of the pulp.

Rinse the cuttlefish under running water and drain well; cut into strips and leave clumps of tentacles.

Instead of cuttlefish, squid or you can also use small moscardini.

Clean the mussels: remove the bisso (filaments emanating from shells) and spazzolatele thoroughly to remove fouling and glued sand warm soapy water and rinse well under running water.

Heat the oil in a large saucepan and fry the chopped garlic and chopped parsley.

Throw the cuttlefish and simmer for 10 minutes; pour the wine and continue cooking for 20 minutes.

Together, at this point, the balloon and bring to a boil.

Gently place fish slices in the casserole and, after 10 minutes, add the shrimp and mussels; turn off the heat after about 2 minutes.

To turn the soup into a serving dish or a surplus, serve with couscous: counted about 70 g of pre-cooked couscous (on sale in supermarkets, bakeries and shops selling natural food) and pour it into a bowl.

Cover with cold water and leave to swell for about 10 minutes.

Drain well, pressing on the surface to remove excess water.

Pour into a colander or basket for steaming (with small pinholes) and cook directly over the soup, holding tightly closed with a lid.