Spicy Seafood Couscous

Spicy Seafood Couscous
Spicy Seafood Couscous

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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)

Directions

* 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.

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