Couscous Agrigentino al Pesce
Couscous Agrigentino al Pesce is a local variation of the celebrated Sicilian dish with North African origins, prepared with the freshest fish from the Strait of Sicily. In Agrigento, tradition calls for the broth to be enriched with local saffron and almonds.
A dish that tells the story of centuries of cultural exchange in the Mediterranean, served with a view of the Temples.
Preparation
- 1
Clean the fish and prepare a broth with the heads and bones: simmer for 30 minutes with onion, parsley, and salt. Strain.
- 2
Dress the couscous with oil and chopped almonds. Pour the boiling broth infused with saffron and cover for 10 minutes.
- 3
In a pan, sauté the garlic in oil, add the tomatoes in chunks, and cook for 10 minutes.
- 4
Add the fish to the sauce and cook for 10 minutes over medium heat.
- 5
Fluff the couscous with a fork and arrange it on the plate.
- 6
Place the fish on top and ladle hot broth over it.
- 7
Garnish with fresh parsley and toasted almonds.
Chef's Tips
Saffron is the Agrigento touch that distinguishes this version. The broth should be rich and fragrant: don't skimp on the fish heads.