Spicy Seafood Couscous
- 3 tablespoons olive oil plus
- 1/4 cup olive oil
- 1 large onion chopped
- 1 carrot thinly sliced
- 1 celery stalk thinly sliced
- 4 large garlic cloves chopped
- 1 can diced tomatoes in juice - (14 1/2 oz)
- 3 bottles clam juice - (8 oz)
- 1 1/2 pounds mussels scrubbed
- 12 littleneck clams scrubbed
- 1 cup dry white wine
- 3 1/2 cups plain couscous - (20 oz)
- Salt to taste
- Freshly-ground black pepper to taste
- 1 1/2 teaspoons chopped fresh thyme
- 3 small bay leaves
- 2 pounds assorted fish fillets cut 1 1/2" pieces (such as halibut, cod and red snapper)
- 8 ounces uncooked shrimp peeled, deveined
- Chopped fresh parsley
- 1/3 cup hot chili paste see * Note (such as sambal oelek)
* 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.