Marsala is one of the cities where you can taste one of the best fish couscous in western Sicily. There are numerous versions of this tasty dish, which for many is one of the most complicated in national gastronomy.

The Sicilian island has always been a sensitive and welcoming land to the different cultures that have taken root in it over centuries of history. Fish couscous in some way represents the cultural and racial integration of the peoples of which the island has been the protagonist for millennia.

Couscous (cuscusu in dialect) is much more than a dish, the dish itself is synonymous with sharing and friendship. It is a real feast for those who love cooking and good food.  It requires a long and demanding preparation.

History and origins of fish couscous.

This dish typically exclusive of the province of Trapani, is not found in the kitchens of other Sicilian provinces.  Although the latter played an important political and social role during the Muslim domination, 'u cùscusu is a culinary tradition typical of the province of Trapani.  It was imported into 19th century by fishermen of Marsala, Trapani, and Mazara from Tunisia.

The substantial differences compared to the Tunisian parent are in the processing of the coarser semolina, (a process called in dialect 'ncucciare).  Its fish-based condiment differs from the North African couscous, that is processed in a different way, and seasoned with meat-based soups and vegetables.

Fish couscous, seasoned and flavored with fish broth ( 'ghiotta di pisci ), has thus become a typical dish of the Trapani area, clearly differentiating itself from its African cousins.

The tradition of couscous.

The basis for an excellent fish couscous are simple and genuine ingredients. In addition to the “poor fish” that remained in the fishermen's baskets, only a few other vegetable ingredients are needed, including garlic, onion, parsley and tomato. It is a simple dish but with a high level of skill for preparing it!

In addition to the main ingredients of couscous, another tool that must never be missing is the couscous maker, a sort of colander.  Which is almost always in terracotta, and used for steaming semolina.

Marsala Couscous.

For most Marsala people, the best couscous they have eaten in their life is that of their mother or grandmother, elaborated and revisited from family to family. In Marsala, every family competes to affirm their goodness of couscous. Beyond the personal variations, some elements are almost always absolutely essential.

• The soup ( or the ghiotta di pisci ) is made only with fish, onion, garlic, parsley and a few other flavors, without the addition of vegetables and greens of any kind.
• Traditionally, the fish that are good for soup are: cipolla, scorfano, pesce san pietro, serrana, boghe, cernia, dentice, sarago, rana pescatrice etc. 
• In Marsala couscous, you can also find shrimps, prawns, and "hairy crabs" ( arancio piluso in dialect).
• The couscous should be nocked, steamed, and left to rest in a container with a little soup and, "wrapped in blankets" ( in the dialect ammantiddrato ), in order to absorb all the flavors and aromas of the broth.
• The Marsala couscous has a slightly coarser grain than the one from Trapani or Mazara.

You cannot leave Marsala without having tasted a nice plate of fish couscous.