Trapany style cous cous

This fish cous cous it is a traditional and ancient recipe from Trapani, in Western Sicily. It is an arab dish adapted to the territory and the local products.

Serves 4:

1octopus
6 mullet
2 snapper
2 bream
2 rose fish
500 gr shellfish,
4 squid
500 gr ripe tomatoes
1 onion
1 garlic cloves
1 carrot
1 small bunch celery
2 small chilli peppers
1 small bunch italian parsley
1 small bunch basil
1/2 white wine
oil EVO
salt
1kg pre-cooked couscous
1 garlic clove
2 tablespons chopped italian parsley

In a saucepan, fry the garlic and onion for 5minutes. Add the vegetables, parsley, basil, finely, chopped tomatoes,chilli peppers and tomato paste dissolved in the wine. Season with salt and cook for approximately 20 minutes. Add the cleaned fish and seafood. Bring to the boil and cook for approximately 15 minutes. Separately in a pan, fry the chopped parsley and chopped garlic. Add the cous cous and mix well. Cover with 1 l of warm salted water and cover the pan until completely abdorbed. Serve the cous cous with the soup.