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.