Method

Prepare the Fish Broth: Begin by cleaning the fish, removing bones and heads. Use the scraps (except the bowel) to make a rich broth. Add the scraps to a pot with onion, celery, and a laurel leaf. Cover with cold water and let simmer on low heat for 1 hour. Strain well.

Cook the Sauce: In a large pan, heat olive oil and sauté chopped garlic and parsley until fragrant. Add the tomato pulp, season with salt and pepper, and cook for 10 minutes. Stir in saffron, paprika, and the fish, letting it cook for another 20 minutes.

Prepare the Couscous: Meanwhile, place the couscous in a separate pan and pour the hot fish broth over it. Cover the couscous and let it sit for about 10 minutes, allowing it to absorb all the liquid. Afterward, fluff with a fork to separate the grains.

Serve: Combine the couscous with the fish and sauce mixture, mixing well. Serve hot, garnished with fresh parsley and chopped almonds.

Variations

Vegetarian Version: Use vegetable broth and omit the seafood for a lighter, vegetarian dish.

Different Seafood: Feel free to use other types of firm fish or even shellfish depending on availability.

Nuts: Almonds are traditional, but pine nuts can also be used for a different flavor.

Dietary Substitutions

Gluten-Free: Couscous is typically made from wheat, so opt for gluten-free couscous or quinoa as a substitute.

Lower Sodium: Reduce the amount of salt and use a low-sodium fish broth to cut down on sodium intake.