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https://www.raiplay.it/programmi/esem... - Fabio prepares a first course based on fish typical of his land. After cleaning and filleting the fish for soup, Fabio puts the fillets in the fridge. In a saucepan, he browns the chopped onion, chili pepper, chopped garlic, bay leaves, parsley and fennel in oil. He then adds the fish scraps and bones, blends with white wine and then adds the tomato paste, crushed peeled tomatoes and water. Let the soup cook for 40 minutes on low heat. After the time has passed, he filters it and adjusts the seasoning. At this point he also adds the fish fillets cut into pieces, the almond powder and more parsley. When the soup is ready, he pours it into a baking dish with the couscous previously flavored with parsley, cinnamon and chili pepper. Cover the baking dish with cling film and let the couscous swell for 5 minutes. Fabio also fries the breaded calamari rings in durum wheat semolina. When everything is ready, Fabio separates the couscous by hand and serves it accompanied with the fried calamari. Ingredients for the fish soup 1.5 kg of fish for soup 2 onions 3 cloves of garlic 1 bunch of parsley 1 bunch of wild fennel 1 bay leaf chilli pepper 100 ml of extra virgin olive oil 200 ml of white wine 40 g of tomato paste 350 g of peeled tomatoes 1.5 l of water 50 g of almond powder salt For the couscous 250 g of couscous 50 g of chopped almonds 1 bunch of parsley cinnamon, chilli powder To complete 200 g of calamari 300 g of semolina 500 ml of seed oil