Guides of COUS COUS FISH

Mediaset on linens - Net 4: Cous cous of fish
I to edge, always berthed to my stoves near which today I have cooked the Cous cous of fish.
Then ingredients for 4 persons: - ½ kg of semola of hard grain - 1 Kg and ½ of fish for the brodo (in which adding sedano, carrot, garlic, pomodorini and bay in order to perfume it) - 1 squid - 700 gr of ring dove - 200 gr gamberi sguscia you - 200 gr of tomatoes it peels - 1 red capsicum, an eggplant and 2 zucchine (all cuts to you to dadini) - 200 gr to you of ceci (already bubbled) - chili pepper - leaves of bay - Oil extravergine of olive - knows them and pepper.
Like first operation you council to prepare the brodo of fish: you put in a pot the fish from brodo and it smells to it in order to perfume it, you cover with water and fairies to go to medium fire.
Now the cous cous: in one tureen mischiate the semola, a water glass and an oil spoon.
It makes you to cook them all together and from time to time you add some spoonful to us of brodo of fish.
To this point to the verdure and the fish you add also the ceci bubbled.
You remove hour the scolapasta with the cous cous from the pot of the brodo and turns upside down it to you on a capacity plate: you pour to us over the fish with the verdure and the game is made.

prescriptions on the cous cous
You arrange all the fish in the tegame and cover with approximately 2 liters of water.
When the fish is cooked, captured little less of the half of the sughetto.
You hold tegame with the fish and the rest of the brodo to the warmth.
Lengthened the sughetto captured with lukewarm water and pours it to you in the pignata one, that is the inferior part of the couscoussiera.
You arrange the semola incocciata in the advanced part of the couscoussiera, leggermente bathes it with an olive oil thread and turns to you.
The traditional method to knit with the two parts of the couscoussiera demands the cudduruni, fresh a bread paste belt, but a bathed, strizzato and knotted linen towel around to the two parts (or the paper tinfoil for being decidedly modern) is sufficient.
Filtered half of the brodo classified with the fish and you add the tritate almonds.
The fish does not come served, having already given the best of himself in “ghiotta”.


COUS COUS FISH

prescriptions on the cous cous
Prescriptions of Cous Cous to the Pantesca (Pantelleria - Sicily).
1 kg of fish from zuppa, like cernia, scorfano.
You clean up the fish, holding from part the rests, and friggetelo leggermente in olive oil.
Poured 2 liters and ½ of water on the soffritto and you add the fried fish, leaving all to bubble 30 minuteren.
Filled up the inferior part of the couscoussiera with water aromatized with prezzemolo, one onion, 2 leaves of bay and the rests of the fish.
Poured “the incocciata” semola in the advanced part of the couscoussiera and left to cook to vapor for 30 minuteren.
Bathed the semola with the brodo of the zuppa of fish.
Rimuovete the fish, pulitelo and aggiungetelo, with the fried verdure, to the semola.

The cous cous
For the ghiotta (raguttino of fish): 400 gr of eel to tocchetti; 300 gr of cernia; 300 gr of pauro or dentex or cod; 200 gr of scorfano; 150 gr of blond onion; 1 trito of garlic and prezzemolo; bay (1 beautiful leaf); 100 gr of mature tomatoes; 1 pizzico of saffron; 50 gr of almonds fresh, sgusciate, peelings and tritate; olive oil, knows them, pepper.
But one what is sure: the couscous of the trapanese (Bottoming drills, Erice, Marsala), made up of fish and that it ignores the montone completely, is various what from that Algerian, tunisino or Moroccan, also leaving both from the same prescription base of the semola incocciata in tiniest little ball of the mafaradda, a great popular earthenware plate to svasate walls.
While the ghiotta is prepared of fish from cut: pauru rosato, of the family of the dentex or the cod, scorfano; with preponderanza of eel of sea.
To this point to arrange the fish on all the bottom of the tegame and to cover with approximately two liters of water: to salt, to pepare, stemperare the pizzico of saffron and to make to cook to sweet fire.
When all the fish very will be cooked, and the sughetto then it is dense, to less leak some of the half that lengthened with lukewarm water, will come put in the pignata one of the couscous; the other brodetto, for the moment remains in warm place in the tegame with the fish.
.

info: COUS COUS FISH


Photo by www.axweb.it

:: Cous cous fest - Saint Vito the Head::
To filter the zuppa of fish, with which we will go to water the cous cous cooked that it will come left to rest for 1 h very covered.
Meantime that the cous cous rests, to prepare the cialda of $parmesan.
To serve the cous cous with the fish together to the two stews to you and bathed with the zuppa of fish inside of the cialda and to guarnire with the fresh basil and the capsicum.

:: Cous Cous Fest - Saint Vito the Head::
A travel in the tradition of the cous cous of the Province of Bottoming drills.
The cous cous cooked the local tradition second.
cous cous of fish in the tradition the Algerian.
cous cous of fish in the tradition the tunisina.
The gastronomiche workshops of Chef Kumalè: the cous cous of fish in the Italian tradition.
The gastronomiche workshops of Chef Kumalè: the cous cous of fish in the Senegalese tradition.
All the shows of the “Cous Cous Live Show” are free.
(*) the price of the ticket in order to taste the cous cous is of Euro 10, 00.
- one portion of cous cous and a sicialian wine glass.

To eat Well: Prescriptions > Fish > Couscous of fish to the sicialian
Carefullied lay down hour the semola in the small basket of the pot for baking to vapor, in the below part you put the brodo of fish (goes that one of dice), 1/2 onion and the prezzemolo well in leaves and you replace over the small basket with the semola and left to cook for 3/4 of hour.
Fairies to rosolare the onion in the oil well, spray it to you with the wine, make it you to evaporate, add the cut fish cubetti, the spezie, salate, pepate, dates a beautiful one stirred and cover all to thread with of the water.
Fairies to sobbollire every now and then for 20-30 minuteren, turning until when the fish turns out cooked.
Couscous the servants pouring it on a great plate of capacity, forming to its center a socket in which you will pour the zuppa of fish with little of its gravy, decorated with the prezzemolo tritato and served endured with to part the gravy of the zuppa advanced.

Benefits



Kitchen Intrage - Cous cous of Pantelleria
Cleaned up the fish, you leggermente hold from part the rests and friggetelo in oil extravergine of olive.
Prepared a soffritto with trito of garlic and a onion, you add the chili pepper and the concentrated tomato, you add to 2 liters and ½ of water and the fish and left to cook low to fire for approximately half hour.
Filled up one couscoussiera or a pot for the kitchen to vapor, with brodo a vegetable in which you will make to bubble one onion, bay and the rests of the fish.
Metteta the semola that you had worked previously in the advanced part of the couscoussiera and left to cook to vapor for half hour.
Bathed the semola with the brodo, cleaned up the fish of the zuppa and aggiungetelo to the verdure fried and joined all to the semola.

COUS COUS FISH:

the cavoletto of Brussels: One lucky sprout (and a couscous from sballo!)
A little time it makes me arrived a its message, in which me churches as never in the blog prescriptions of couscous are found often and equally often in these the precooked semola was used.
Only that I couscous “true” the s (apev) or not to make.
Little days after, magic of the net and generosity of who it lives in a place that already me was tantissimo to heart for thousand other reasons, arrives a containing package one cuscussiera of coccio, made in Sicily, the other country of the couscous, and a package of semola.
Therefore soffritto onion and sedano, concentrated and freschi tomatoes, garlic and prezzemolo, lengthened with water and the water of the cozze opened previously then 20 minuteren of baking with the fish and the escape.
Type: The next time I try to make it the Moroccan, with fish and chermoula…, or But quand'è that we rifare a travel in Sicily? and also: Beh, is just a cavoletto fortunate…
I adore the couscous and I would want to try it. Hello.
Like always reading prescriptions in this new way (for me), associated that is to a personal history, to the thickness of the human experience, ago acquiring to the ' art to cook a appearance nearer the alchemy that to science… I wanted to ask to you: but for cous cous precooked you mean that one in the envelopes in sale in the supermarkets that goes made to cook for 2 or 3 minuteren in least hot water.

GeoMangio
The saturday to the hour of lunch is last at the market, when all the fish that is remained you pulls nearby, has asked how much cost that asticetto…
first plates, aphrodisiac kitchen, fish of sea, easy kitchen, kitchen of the Panzerotti festivities.
second of sea Sunday 28 salsicce and 2007 Garganelli, January, creative kitchen, fish, aphrodisiac kitchen, plates flowers zucca.

Common of Marsala - Culture and Tourism - Popular Traditions - Cous cous
Common of Marsala - Culture and Tourism - Popular Traditions - Cous cous main Menu Contained Menu of navigation of the page Main Menu Home Institutions Actions Publics Guide City Services Culture and Tourism Tries map Visualizes the version optimized for press Six in: Home > Culture and Tourism > Popular Traditions > Cous cous Contained Cous Cous di Pesce Of Arabic origin, the cous cous, demonstrates wide like the fantasy and the sicialian experience, has been able to renew, to enrich of new even means a famous specialty to you in 1400 to the Jewish communities or tunisine, that they came in contact with the marsalesi markets.
In Sicily, as it is famous, the fish constitutes the ingredient base of the cous cous. The plate still today is most diffuse in the entire one wraps of the Maghreb, in origin is born like a meal of the desert: the Arabs used to eat it with the hands, gaining from the paste of the smallest littles ball.
Plate with cous cous of fish the Ingredients for six persons For the cous cous: half chilo of semola of hard grain a quarter of liter of salata water For the zuppa: 2 chili of fish for brodo 1 onion 1 segment of garlic 1 forelock of prezzemolo, chili pepper and knows them sufficient to bay.

A ginger touch: Cooked Zuppa of gallinella and cous cous in its brodo
monday, January 15, 2007 cooked Zuppa of gallinella and cous cous in its brodo.
Fish and cous cous? Coupled winning!! , Because this prescription is indeed fast to prepare, light and saporita!!.
To add the fish; fairies to cook and hardly the fish are ready to remove it from the zuppa.
To filter the zuppa and you hold in warmth the fish.
Used 250/300 mililiter of the brodo of the zuppa in order to cook the cous cous…
To serve the cous cous with zuppa and the gallinella (cleaned up).
Prescription that appeals to a lot to me, is for the fish that with the coupling to the couscous.
it appeals to the cous to me cous and I adore to cook the fish… in truth I have not never cooked it in coupling to large fish. .di usual I cook it with condimento of fish “without thorns”: moscardini, gamberi, small cuttlefishes or vongole or fasolari. .mi I will try.