Dina (Milana) Aiuto, San Vito Lo Capo, Trapani
Couscous is a Middle-Eastern food that was introduced to the Province of Trapani in the maritime area of San Vito Lo Capo following World War Two. Since fish was in abundance the local people introduced fish to the dish instead of chicken or pork (as was customary in Turkey during that time). Each year, San Vito Lo Capo hosts a Couscous Festival in mid-September.
(Yield: 4 servings)
1 cup couscous
4 fish fillets (5 ounces each)
1 garlic head (peeled)
15 almonds extra-virgin olive oil
1 onion (diced)
1 tablespoon tomato paste
water
6 parsley leaves
6 basil leaves
4 bay leaves
shaving of cinnamon stick
salt and freshly ground pepper flour
1. To food processor, add garlic, almonds and pinch of salt. Process for approx. 30 seconds. Add 1 tablespoon oil and process again for 30 seconds. Set aside.
2.Warm 2 tablespoons oil in saucepan over medium heat. Add onions, and cook until lightly golden.
3.Add tomato paste and 5 cups water (enough to eventually cover fish). Stir well.
4.Add parsley, basil, bay leaves and cinnamon shavings. Season with salt and pepper and ¾ garlic/almond mixture. Stir and bring to simmer.
5.Dredge fish fillets, shake off excess and set aside.
6.Warm 2 tablespoons of oil in skillet over medium-high heat and fry fish for approx. 1 minute per side (flouring/frying quickly helps keep fish together).
7.Add fillets and remaining garlic/almond mixture to saucepan when it begins to simmer.
8.Once fish is cooked (approx. 5 minutes) remove from saucepan and strain hot sauce into another dish. Add couscous, cover and allow to sit for approx. 10 minutes. Fluff couscous with fork.
Serve the couscous topped with a fish fillet.