The ultimate in Italian and Arab fusion, this dish is a testament to the unique history of Sicily. Take the finest seafood, some North African couscous, and a heap of Italian gastronomical finesse, and you have a dish set to impress. In our video you’ll see the authentic cooking style, though we’ve simplified the below recipe to make it more achievable in your own home. Don’t worry, there’s little compromise on flavour. So invite your friends, crack open the Sale Di Mare, and enjoy a unique and authentic flavour of Sicily.

• Ready in: 1 hour 15 mins
• Serves: 4-6

Ingredients

• 1 medium Onion
• 1 medium Carrot
• 1 stalk of Celery
• 3 Garlic cloves
• Fresh Parsley
• Chili flakes
• Olive oil
• Tomato passata, 250g
• Mixed firm-fleshed fish and seafood, 1kg
• Bay leaf
• Couscous, 300g
• Chopped Almonds
• Ground Cinnamon
• Ground Nutmeg

Cooking instructions

1. Finely dice the onion, carrot, celery, garlic and parsley.
2. Put a large pot on a low heat and add a good amount of Olive oil. Add your diced ingredients to the pot along with a pinch of Chili flakes. Fry until the ingredients are quite soft, taking care to not let anything brown.
3. Add the Passata to the pot and let it reduce for a few minutes until it reaches a saucy consistency.
4. Add the whole fish and seafood to the pot, then cover with water. Add the Bay leaf and start to simmer (without a pot lid) for 20-30 minutes. The seafood should be cooked through and the broth should have a strong flavour. Taste and adjust for salt.
5. Remove the fish and seafood from the pot, fillet, remove the skin and cut into serving size pieces. Place in a bowl to keep warm and discard the heads, skin and bones.
6. Pour the remaining broth through a fine sieve, pressing out the liquid from the solids, and return it to the pot. Add the seafood back into the broth and keep warm.
7. Cook the couscous per packet instructions, but using the fish broth instead of water. You can use half stock, half water if you would prefer.
8. Add your chopped Almonds, a pinch of Cinnamon and Nutmeg, to your couscous, cook and let it stand for 5 minutes, or until the broth is fully absorbed. Break up and fluff couscous with a fork.
9. When you are ready to serve, bring the broth back to the barest simmer to reheat the seafood.
10. Plate your couscous in a large serving blow, and place your cooked fish and seafood on top. Finish with a touch of extra broth and some finely chopped parsley.