Angela's Italian Recipe for Seafood Couscous

Seafood Couscous
(Cuscus ai Frutti di Mare)


Ingredients: 3 tablespoons plus 1/4 cup extra virgin olive oil 1 large onion, chopped 1 carrot, thinly sliced 1 celery stalk, thinly sliced 4 large garlic cloves, chopped One 14 and 1/2-ounce can diced tomatoes in juice Three 8-ounce bottles clam juice 1 and 1/2 lbs mussels, scrubbed 12 littleneck clams, scrubbed 1 cup dry white wine 3 and 1/2 cups plain couscous (20 ounces) 1 and 1/2 teaspoons chopped fresh thyme 3 small bay leaves 2 lbs assorted fish fillets (such as halibut, cod and red snapper), cut into 1 and 1/2-inch pieces 8 ounces uncooked shrimp, peeled, deveined Chopped fresh parsley Dried crushed red pepper

Directions:

Heat 3 tablespoons olive oil in heavy large pot over medium heat. Add onion; saute 5 minutes. Add carrot, celery, and garlic; saute 5 minutes. Add tomatoes with juices and 1 bottle clam juice and bring to boil. Reduce heat; simmer uncovered 10 minutes. Cover and simmer 10 minutes. Transfer mixture to processor. Blend to chunky puree; return to pot. Mix in 2 bottles clam juice to make tomato broth. Combine mussels, clams, and wine in another large pot. Cover and cook over high heat until mussels and clams open, about 8 minutes. Using tongs, transfer mussels and clams to bowl (discard any that do not open). Strain cooking liquid into tomato broth. Place couscous in large bowl. Bring 2 and 1/2 cups water, 3 cups tomato broth, and 1/4 cup olive oil to boil in medium saucepan. Mix into couscous. Cover; let stand until liquid is absorbed, about 10 minutes. Season with salt and pepper. Cover; let stand until ready to serve. Meanwhile, mix thyme and bay leaves into remaining tomato broth in pot and bring to boil over medium-high heat. Add fish. Cover and simmer 4 minutes. Add shrimp; cover and simmer until seafood is opaque in center, about 4 minutes. Turn off heat. Add reserved mussels and clams. Cover; let stand 2 minutes. Mound couscous on platter. Top with seafood. Spoon some tomato broth over to moisten. Sprinkle with parsley. Mix 3/4 cup tomato broth and hot chili paste in small dish. Serve couscous, passing the dried crushed red pepper and remaining broth separately. Makes 8 to 10 servings.