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Timbale of Cous Cous with shellfish on a bed of vegetables and anchovy sauce

Introduction

It is very important to buy very fresh shellfish, to keep it at a low temperature and to prepare it properly, to bring out the best of its quality. It is a good idea to cook it quickly, to prevent it from becoming chewy.

Method

Toast the Cous Cous in a pan with a little oil and pour on the boiling stock. Leave off the heat until the stock has been completely absorbed. Chop the garlic finely and add all the diced vegetables, sweat on a high flame in a pan with hot oil and sprinkle with the aromatic herbs. Season the cooked vegetables with salt and pepper and arrange as a base using a metal ring to give the shape. Add the Cous Cous to the same mould like a stopper and prepare the timbale in this way, taking care to seal all the ingredients well. Place the timbales in the oven for 10 minutes to warm slightly. Steam the shellfish and the octopus and then dress with a little oil and season with salt and pepper and a few basil leaves. Now prepare the sauce, blending the anchovies, a little stock and the tomato vinegar at high speed. Prepare to serve by arranging the warm marinated fish on the warm timbale. Finally, drizzle a little of the emulsified sauce over the top.

Ingredients for 4 people
180 gr Cous Cous
3 dl fish stock
40 gr onion
40 gr celery
40 gr leek
1 clove garlic
1/2 dl white wine
120 gr carrot
120 gr courgettes
120 gr aubergines
120 gr potatoes
basil leaves
finely chopped aromatic herbs
8 king prawns
4 mantis shrimps
250 gr polpo
60 gr anchovies
1/2 dl tomato vinegar
salt
pepper

Cous cous

185 Cous Cous

185 cous cous
Average nutritional values for 100gr pasta
Energy 344 Kcal - 1458 Kj Fats 1,2 g
Proteins 11,0 g Saturated, mono unsaturated, poly unsaturated fats 0,2 g
Carbohydrates 71,0 g Sugars 1,6 g
Alimentary fibres 2,5 g Sodium 0,002 g