Ease of preparation rating: Medium
Yield: 4-6 servings
Ingredients:
1 tablespoon (15 ml) saffron
3 cups (710 ml) clam juice
½ cup (120 ml) olive oil
1 onion, sliced thin
4 cloves garlic, chopped
1 cured mild Italian sausage, thinly sliced
1 cup (240 ml) white wine
½ cup (120 ml) tomato paste
3 tablespoons (45 ml) basil leaves
3 tablespoons (45 ml) parsley
3 tablespoons (45 ml) tarragon
1 tablespoon (15 ml) paprika
2 cinnamon sticks, broken in half
Salt and pepper
½ pound (227 g) calamari
½ pound (227 g) salmon
½ pound (227 g) halibut
1 pound (454 g) mussels (cleaned)
3 cups (710 ml) water
1 ½ cups (350 ml) couscous
¼ cup (60 ml) sliced almonds
Method:
Add saffron and clam juice to a pan and cook over low heat for 20 minutes.
Heat olive oil in a separate pan over medium heat. Add onion, garlic cloves, and cured sausage and cook until fragrant, 3-4 minutes.
Add white wine and simmer until reduced, roughly 8-10 minutes.
Stir in tomato paste, basil, parsley, tarragon, paprika, cinnamon, and saffron-clam juice mixture. Season with salt, and pepper. Reduce heat to medium-low and simmer for 15 minutes.
Add calamari, salmon, halibut, and mussels. Toss together, then cover and steam for 10-12 minutes.
Meanwhile, boil water in a medium saucepan over high heat. Remove the pan from the heat and immediately stir in couscous. Cover and let sit 15 minutes.
Fluff couscous with a fork. Add to serving bowls. Spoon seafood sauce over top. Garnish with sliced almonds.
Buon appetito!
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