Fish chowder with cous cous and potatoes

For four people:

  • 1 kg of mixed fish chowder
  • 100 grams of dried pomodorini preserved under olive oil
  • 1 small bunch of basil
  • 1 small bunch of mint
  • 100 g peeled almonds
  • Juice of 3 oranges
  • juice of 1 lemon
  • 2 medium potatoes
  • 200 g precooked couscous
  • 1 packet of saffron threads
  • salt


Boil  the fish in a large pot containing a quart of salted water for about an hour, together with dried tomatoes previously minced, the washed  mint and basil, the coarsely chopped almonds, the orange and lemon juice, the peeled potatoes cut into cubes and the saffron threads. Regulate in salt if necessary and when the broth is enough tasty for your taste, turn off the heat and strain it with a colander.

Remove any plugs and clean the fish to get more pulp as possible.

Put the couscous in a large container and add broth to cover. Let it rest for few minutes and separate gently the grains with a fork when the meal is ready.

Then serve in soup plates as follows: pour a little fish chowder, couscous and pulp harvested.

Enjoy it warm.