How Good Are Flux Bindings?

between desert and sea

Today I propose a recipe where the cous cous, typical food of the nomads of the desert meets the goodness of the fish! A really good combination!

The recipe may seem a bit 'long, more than anything else it takes time to clean the fish, but it's easy to make and very tasty!

Cous cous desert and sea

Ingredients (serves 4): 500 g.
cous cous
a bag of clams
5 / 6 15/20
shrimp squid
cherry tomatoes (ripe) 4 cloves


garlic parsley to taste extra virgin olive oil salt to taste


procedure
First clean the fish for shrimp shell (the shell and the head of the shrimp should not be discarded, because they served to make a broth will be used to cooking cous cous), clean the squid and cut into rings, place the clams in a pan with just a bit 'of water and cook for about 5 minutes so that they open, remove the vogole and go under the water for remove any sand. Strain the juices of the clams always to eliminate any sand and store the liquid.

Now is necessary to prepare the broth (aka comic book) with which to cook the couscous: In a saucepan put the shrimp shells and heads a bit 'of parsley, a clove of garlic and aqua cold lead to abollizione and then filter. Add to comics in the cooking of clams.

To prepare the sauce: Take a pan and then fried with garlic, chopped tomatoes, a half aggiungre, squid and cook for few minutes, then add the prawns and finally the clams and chopped parsley.

To cook the couscous you have to boil 500 ml of comics (the one made with scraps of fish) to add a tablespoon of olive oil and a pinch of salt. Once on the boil remove the pot from heat and pour the couscous, cover and let stand for 5 minutes and inflate. After the indicated time the couscous should be increased in volume at this point add a little 'extra virgin olive oil and put the pot on the stove for 2 minutes (the important thing is to turn the couscous because it sticks).
Finally, pour the couscous into the pan with the fish, make him jump and Serve.

Bon appetit!