Fish Stew with Saffron Couscous


This recipe is courtesy of Convivio chef Michael White.


  • 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


  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.

Related Articles