Ease of preparation rating: Complex.
Yield: 6 servings.
Ingredients
½ cup (120ml) extra virgin olive oil
1 yellow onion, sliced
3 cloves garlic, chopped
1 lb (450g) halibut, skinless and cut into 4 pieces
1 lb (450 grams) salmon, skinless and cut into 4 pieces
1 lb (450g) of large shrimp (size 16-20)
¼ cup (60ml) white wine
1 cup (240ml) canned crushed tomatoes
Pinch of cayenne pepper
4 cups (1L) fish stock
1 lb (450g) live black mussels.
1 lb (450g) calamari rings
Salt and pepper to taste
1 ½ cups (360ml) uncooked couscous
1 tablespoon (15ml) Italian parsley, chopped
2 lemons, cut into wedges
4 basil leaves
Method
Heat oil in a large pot over medium-high heat.
Add onion and garlic, and cook for 3-4 minutes.
Add halibut and salmon, and cook for 3 minutes or until one side is golden brown.
Flip fish, add shrimp, and cook for 2 minutes.
Add salt, pepper, wine, tomatoes and cayenne pepper, and cook for 2 minutes.
Add 2 cups of fish stock, mussels and calamari, bring to a boil.
Reduce heat to medium-low and cook covered for 8 minutes.
Once cooked, add parsley and mix.
At that point, you will want to check that the fish is cooked and flaky.
In a separate pot, heat 2nd half of fish stock over high heat and bring to a simmer.
Pour the fish stock over the dry couscous in a flat dish and cover.
Let sit for 8-10 minutes, fluffing the couscous every 2 minutes.
Serve the fish stew over the couscous, garnished with lemon wedges and basil leaves.
You might also like these recipes
