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Fish Stew with Saffron Couscous
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This recipe is courtesy of Convivio chef Michael White.
Ingredients
Serves 4
- 3 cups 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
Directions
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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.
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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.
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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.
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To serve, divide couscous evenly between 4 plates and top with seafood mixture. Drizzle with olive oil and garnish with parsley; serve immediately.
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