No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Fish Stew with Saffron Couscous

This recipe is courtesy of Convivio chef Michael White.

  • Servings: 4
Fish Stew with Saffron Couscous

Source: The Martha Stewart Show, May 2009


  • 3 cups Michael White's Fish Stock
  • 1 cup uncooked couscous
  • 1 (2-inch) stick cinnamon
  • Pinch of saffron threads
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1/4 cup toasted pine nuts
  • 1/2 cup golden raisins
  • Sea salt and freshly ground pepper
  • 1 pound Pacific halibut or black bass, cut into large cubes about 1 inch in size
  • 1/2 pound Manila or littleneck clams, scrubbed
  • 1/2 pound mussels, scrubbed and debearded
  • 1 cup grape tomatoes, halved
  • 4 cloves garlic, crushed
  • Pinch of crushed red pepper flakes
  • 1/2 pound large shrimp, peeled and deveined
  • 1 1/2 cups dry white wine
  • 1/2 pound squid (bodies only), cleaned, split lengthwise and cut crosswise into thin slices
  • 2 tablespoons finely chopped flat-leaf parsley and basil (mixed together), plus more for garnish


  1. In a medium saucepan, bring 2 cups stock to a boil over high heat. Place couscous, cinnamon, and saffron in a large bowl. Pour boiling stock over couscous; cover bowl tightly with plastic wrap and let stand in a warm spot for 5 minutes.

  2. Uncover and fluff couscous with a fork; let stand until all liquid has been absorbed. Remove cinnamon stick and discard. Stir in 1 tablespoon olive oil, pine nuts, and raisins; season with salt and pepper. Set aside and keep warm.

  3. In a large skillet, heat remaining 1/4 cup olive oil over medium-high heat. Add halibut or bass and cook, stirring, about 3 minutes. Add clams, mussels, and tomatoes; stir to combine. Add garlic, pepper flakes, and shrimp. Carefully add wine and remaining cup fish stock; cook until clams and mussels open. Stir in calamari and cook for 30 seconds.

  4. To serve, divide couscous evenly between 4 plates and top with seafood mixture. Drizzle with olive oil and garnish with parsley; serve immediately.


Reviews (0)

Related Topics