Spicy Seafood Couscous

Spicy Seafood Couscous
Photo by Brian Leatart

Ingredients

  • 2 pounds assorted fish fillets (such as halibut, cod and red snapper), cut into 1 1/2-inch pieces
  • fresh parsley
  • 3 8-ounce bottles clam juice
  • 1 ½ pounds mussels
  • 12 littleneck clams
  • 1 cup dry white wine
  • 3 small bay leaves
  • + 10 more ingredients
    • 4 large garlic cloves
    • 8 ounces uncooked shrimp, peeled, deveined
    • 1 large onion
    • 7 tablespoons olive oil
    • 1 carrot
    • 1 celery stalk
    • 3 ½ cups plain couscous
    • 1 ½ teaspoons fresh thyme
    • 1 14 1/2-ounce can diced tomatoes in juice
    • 1/3 cup hot chili paste (such as sambal oelek)

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 p...

View full recipe at Epicurious

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