{"id":23806,"date":"2025-07-28T10:38:34","date_gmt":"2025-07-28T08:38:34","guid":{"rendered":"https:\/\/shumans-monini-stage.ccws.it\/?post_type=recipe&p=23806"},"modified":"2025-07-28T10:38:52","modified_gmt":"2025-07-28T08:38:52","slug":"sicilian-couscous","status":"publish","type":"recipe","link":"https:\/\/shumans-monini-stage.ccws.it\/en\/recipe\/sicilian-couscous\/","title":{"rendered":"Sicilian Couscous"},"content":{"rendered":"\n
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Preparation<\/h6>\n\t\n\n
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Place the octopus in a 3 to 4-quart saucepan and cover it with water by 1 inch. Add the red wine vinegar, cover the pan, and bring to a boil over medium-high heat. Uncover the pot and cook at a rolling boil until the octopus is curled and chewy-tender, about 35 minutes. Drain and set aside.\u00a0<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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Meanwhile, to clean the clam, place them in a colander and cover with ice cubes. Place the colander in a large bowl, cover the clams with cold water, and set aside for 20 minutes. Drain.\u00a0<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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Place a heavy-bottomed 6 to 7-quart pot over medium-high heat, and when is hot, add the Extra Virgin Olive Oil.\u202f\u00a0<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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Add the garlic and cook until just golden, about 1 minute.\u202f\u00a0
Add the squid, onion, celery, carrot, and the red pepper flakes and saut\u00e9\u2019 until the vegetables are soft, about 5 to 7 minutes.\u202f\u00a0
Add the octopus, mussels, clams, wine, fish stock, lemon juice and oregano.\u202f\u00a0<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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Bring the soup to a simmer, then reduce the heat to medium, and cook until the shell-fish have opened, 5 to 7 minutes.\u202f\u00a0<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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Add the monkfish and cod or blackfish, pushing them into simmering liquid to cover.\u202f\u00a0
Add the scallops and cook 1 minute, then add the shrimps.\u00a0When the shrimps are pink no longer translucent, after about 3 to 4 minutes, remove the soup from the heat.\u202f\u00a0
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Using a slotted spoon, remove and discard any mussels and clams that did not open.\u202f\u00a0
Season with salt and pepper to taste.\u00a0<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

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Make the couscous following the directions on the box, substituting simmering broth from the soup for the water required. Transfer the couscous to a large serving bowl, and slowly ladle the seafood and broth around it. Sprinkle with the parsley and serve immediately.\u00a0
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