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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Seafood Couscous
Seafood Couscous
(Cuscus ai Frutti di Mare)

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
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.
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