• recipes
  • Cous cous alla marinara al peperoncino di Soverato

Recipe

Couscous alla marinara with Soverato chilli

Recipe procedure

To prepare the couscous, bring 1 litre of water to the boil with the sachet of vegetable stock powder from the Skaj’s packet (if you have purchased another brand, two doses of vegetable stock powder can be substituted).
Add 1 tablespoon of fish and shellfish stock. Once the water has come to a boil, remove from the heat and add the couscous. Leave to rest for 5 minutes. Then drain with a sieve.

To prepare the sauce, add the tomato passata, 1 tablespoon of fish and shellfish stock, 1/2 glass of water and a pinch of pepper, Soverato chilli and cayenne pepper to a saucepan.
Cook over a high heat for 3 minutes. Add the seafood seasoning and a pinch of salt and cook over a medium heat for 12 minutes. Take two terracotta dishes, spread a layer of marinara sauce in the bottom followed by the couscous and another layer of sauce, keeping the larger pieces of fish for decoration.
Serve with a chilled white wine.

From cookaround.com blog

ingredients

FOR 4 SERVINGS

  • Tomato passata 300 g
  • Skaj’s fish and shellfish stock 2 tablespoons
  • A pinch of salt
  • 1/2 glass of water
  • Seafood seasoning 1
  • Vegetable couscous 120 g
  • Soverato chilli 1 pinch
  • Cayenne pepper 1 pinch
  • Vegetable stock 1 l