Sicilian Couscous alla Trapanese

Hailing from the western Sicilian city of Trapani, this rich couscous dish with poached fish is deeply flavourful and simple to make.

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Servings 2

Prep Time 5

Total Time 35

Add 1 tbsp of olive oil, the anchovy fillet and chili flakes to a medium saucepan and set over medium heat. Once shimmering, add the shallot, celery and carrot along with a generous pinch of salt. Cook, stirring occasionally, until softened and the vegetables begin to brown around the edges - 8-10 minutes.
Add the garlic and tomato paste and cook until very fragrant and the tomato paste begins to darken - about 2-3 minutes. Pour over the chicken stock and bring to a simmer and allow to simmer for 10-15 minutes.
If using, add the saffron to a small bowl and ladle over about 60ml (¼ cup) of the hot stock mixture. Let the saffron infuse for 10 minutes while the soup simmers.
If using, stir the saffron mixture into soup and taste to adjust for seasoning, adding salt and pepper where needed. Strain the solids through a fine mesh sieve. Add the couscous to a medium bowl and pour over 180ml (¾ cup) of the hot, strained soup over it. Cover the bowl and allow the couscous to absorb the liquid for about 5 minutes. Fluff with a fork and set aside.
While the couscous is hydrating, return the remaining stock to the saucepan and bring to a gentle simmer once again. Add the fish, cover the pan, and gently poach until it's cooked through completely - 5-10 minutes depending on the thickness of the fillets.
Add the couscous to a serving dish and top with the poached fish. Serve the excess soup on the side.