ezRecipe-Zee: Cooking Recipe: How to make Spicy Seafood Couscous

Spicy Seafood Couscous

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Date Added:	April 15, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Main Dish, Rice / Grains, Seafood / Shellfish, Copy Cat / Restaurant

Ingredients:

3     tablespoons   olive oil
1/4   cup           olive oil
1     large         onion
1                   carrot
1                   celery stalk
4     large         garlic cloves
1     can           diced tomatoes in juice - (14 1/2 oz)
3     bottles       clam juice - (8 oz)
1 1/2 pounds        mussels
12                  littleneck clams
1     cup           dry white wine
3 1/2 cups          plain couscous - (20 oz)
                    Salt
                    Freshly-ground black pepper
1 1/2 teaspoons     chopped fresh thyme
3     small         bay leaves
2     pounds        assorted fish fillets
                    = (such as halibut, cod and red snapper)
8     ounces        uncooked shrimp
                    Chopped fresh parsley
1/3   cup           hot chili paste
                    = (such as sambal oelek)

Directions: one line for each direction. When saved the lines will be numbered.

* Note: Sambal oelek is available in Asian markets and some supermarkets.
Heat 3 tablespoons oil in heavy large pot over medium heat. Add onion; sauté 5 minutes. Add carrot, celery, and garlic; sauté 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 1/2 cups water, 3 cups tomato broth, and 1/4 cup 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 chili mixture and remaining broth separately.
This recipe yields 8 to 10 servings.
Comments: The traditional dish of Trapani.

Nutrition Facts not Available

Rating: ()

Added On: April 15, 2008

* Bon Appétit, May 2002