Recipes Ingredients Seafood Recipes Shrimp Recipes Fish Stew with Saffron Couscous Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Servings: 4 This recipe is courtesy of Convivio chef Michael White. Ingredients 3 cups Michael White's Fish Stock 1 cup uncooked couscous 1 (2-inch) stick cinnamon Pinch of saffron threads ¼ cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling ¼ cup toasted pine nuts ½ 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 ½ pound Manila or littleneck clams, scrubbed ½ pound mussels, scrubbed and debearded 1 cup grape tomatoes, halved 4 cloves garlic, crushed Pinch of crushed red pepper flakes ½ pound large shrimp, peeled and deveined 1 ½ cups dry white wine ½ 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 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. 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. 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. To serve, divide couscous evenly between 4 plates and top with seafood mixture. Drizzle with olive oil and garnish with parsley; serve immediately. Rate it Print