Shellfish Couscous

15 ingredients
12 steps

Ingredients

  • 1 medium leek, halved lengthwise,cleaned,and sliced into 1/4 inch half moons
  • 4 cloves garlic, thinly sliced
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon hot red pepper flakes
  • 1 cup sicilian green olives
  • 1 cup fresh tomato, chopped
  • 8 large cherrystone clams
  • 8 mussels
  • 8 large shrimp, peeled and deveined
  • 12 cup quick-cooking couscous
  • 2 cups fish stock or 2 cups bottled clam juice
  • 2 cups dry white wine
  • 1 14 lbs calamari, cleaned and cut into 1/4 inch rings
  • salt and pepper
  • 12 cup Italian parsley, finely chopped

Directions

  1. 1
    In a large flameproof casserole suitable for serving, saute the leek and garlic in the olive oil over medium heat, until very soft- about 8 minutes.
  2. 2
    Add the red pepper flakes, olives, tomatoes, clams, mussels, shrimp and couscous.
  3. 3
    Stir to mix.
  4. 4
    Add the fish stock and wine.
  5. 5
    Bring to a boil.
  6. 6
    Cover and cook for 3 minutes over high heat.
  7. 7
    Remove the cover and stir to mix.
  8. 8
    Add the calamari and continue to cook uncovered, stirring often, until the calamari is cooked but still tender, about 3 minutes.
  9. 9
    Season to taste with salt and pepper.
  10. 10
    Stir in the parsley.
  11. 11
    Discard any clams or mussels that did not open.
  12. 12
    Pour into a warmed serving dish and enjoy.

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