Il cous cous con pesce e verdure è un’ottima ricetta light, oltre che iposodica, che sorprenderà in positivo il vostro palato. Si tratta, infatti, di un piatto particolarmente gustoso ed equilibrato, ricco di sostanze nutrienti.
E’ preferibile, per quanto riguarda il pesce e le verdure, che siano freschi, se proprio dovete usare del pesce congelato, allora, controllate l’origine ed evitate il pangasio o il pesce persico del lago Tanganika. Solo alla fine, il cous cous viene condito con olio extra vergine a crudo e un pizzico di fior di sale (un tipo di sale grezzo, prodotto in Francia, senza conservanti e particolarmente friabile).
Ingredienti (dosi per 2 persone)
- 2 sugarelli da porzione o altro pesce, preferibilmente pesce azzurro e di pesca locale, oppure filetti di pesce anche surgelati
- 2 o 3 pomodori perini ben maturi (oppure dei pomodorini ciliegia)
- 2 o 3 zucchine, possibilmente con i fiori
- 2 o 3 cipollotti, oppure una cipolla rossa di Tropea
- 1 o 2 spicchi di aglio
- qualche grano di pepe
- qualche rametto di prezzemolo
- 2 tazzine da caffé di cous cous precotto a grana grossa
- olio extra vergine di oliva a piacere
- fior di sale a piacere
Preparazione
Chiaramente, le dosi delle verdure sono indicative e avete il permesso di abbondare e di aggiungere anche altre verdure come le carote o come vi suggerisce il vostro gusto.
Tagliate le zucchine a bastoncini e la cipolla a pezzi, mentre lasciate i pomodori interi, sbucciate l’aglio e lavate bene il tutto. Mettete le verdure in un tegame largo o in una padella abbastanza profondo aggiungendo il pepe e coprite con acqua. Mettete sul fuoco e portate ad ebollizione.
Pulite i pesci ed uniteli alle verdure e continuate la cottura. Appena notate che la buccia dei pomodori inizia a rompersi, toglieteli dal tegame e pelateli (per aiutarvi usate 2 piatti). Togliete i pesci dal tegame e filettateli.
A questo punto, iniziate a distribuire il pesce e le verdure nei 2 piatti. Filtrate il brodo e usatelo caldo per far rinvenire il cous cous (la dose per il brodo è 1 volta e mezza, due volte il volume del cous cous secco), che va disposto al centro dei 2 piatti. A piacere potete condire con il fior di sale e l’olio extra vergine d’oliva. Buon appetito!
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