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Wow! It has been ages since I last ate a couscous. I remember eating some of these as a kid. This is not even close to the Moroccan couscous.This is a typical dish from São Paulo stateand we name it as Couscous Paulista
Another day, giving an arrangement in some old magazines, I found this recipe for couscous paulista. So I decided to giveit a try:
500g fish - can be sardines, anchovy, hake
2 tablespoons lemon juice
1 / 2 cup. of lard
Salt to taste
1 chopped green pepper
1 pinch black pepper
1 medium onion, finelly chopped
3 tomatoes - 1 chopped and 2 sliced
5 xic fish broth or chicken broth or vegetable broth
500g cornflour
1 cup cassava flour
1 cup olives
1 / 3 xic chopped parsley
1 / 3 xic. chopped chives
1 cup olive oil
4 Boiled eggs, sliced
1 can of palm, sliced
2 cabbage leaves - actually they are unnecessary, I have not used.
Season the fish with lemon and salt. Fry the pieces in lard (believe me, it is very good). Add the onions and chopped tomato. Cover with 2 cup of broth, cover the pan and simmer for 15 min. Reserve.
In a large bowl, mix the two flours and add the remaining broth. Pass the fish with its sauce in a colander and let drain on the flour. Add the olives, parsley and scallions.Mix well.
In a double boiler, butter the top pan and line the bottom with slices of tomato, egg and palm. Place a layer of flour mixture. Place tomatoes, eggs and palm slices on the pan walls. Layer pieces of fish. Arrange another layer of the flour mixture. Go alternating layers, ending with the flour one. Cover with cabbage leaves (what a waste of cabbage! I cover it with parchment paper).
Bring your doble boiler to a medium heat until the cabbage leaves become yellow (or in my case, until the flour seems cooked and the couscous looks set). Remove from heat, remove and serve hot.
I never did it, but I bet it is very good with shrimp too. Perhaps even better, But that is for another day ...
Também em www.labgastro.blogspot.com
