Sicilian Seafood Stew with Almonds and Couscous

The couscous in this dish serves as a soft bed to absorb the flavors of the rich broth and complements the bounty of fresh fish and seafood. Fresh-frozen seafoods are an excellent substitute if freshly caught is not readily available. Mix-and-match whatever suits your fancy.

5 from 1 vote

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Course: Lunch, Main Course, Soup

Cuisine: Italian, Mediterranean, Southern Italy

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings:

Author: My Hungry Traveler

Equipment

Large pot with cover
Food processor (optional for mincing vegetables)

Ingredients

¼ cup Olive oil
1 small Carrot, minced
1 medium Red bell pepper, cored, seeded and minced
1 stalk Celery, minced
1 medium Onion, minced
2 tbsp Tomato paste
15 oz Can diced tomatoes, drained
1 clove Garlic, minced
1 medium Zucchini, halved longways and cut into ¼-inch slices
4 cups Fish stock
¼ tsp Saffron
12 oz Swordfish, cut into 1-inch pieces
12 oz Small shrimp, peeled
1 lb Calamari (squid), cleaned and cut into ¼-inch rings
1 lb Mussels, cleaned
½ cup Chopped toasted almonds
2 tbsp Parsley leaves, chopped
2 tbsp Pine nuts, toasted
Kosher salt and black pepper
6 cups Couscous (5 minute type made to packages instructions)

US Customary - Metric

Instructions

Make Stock - If using a food processor to mince vegetables, add carrot, celery, onion, and red bell pepper. Pulse to break everything into tiny pieces. Otherwise, finally chop vegetables by hand. Don't go to far or it'll become an unappetizing paste. Heat the oil in a large pot over medium heat, add the minced vegetables and cook until soft, around 10-12 minutes. Stir in tomato paste and cook another 2 minutes. Turn heat up to high. Add zucchini, garlic, and diced tomatoes. Brown for 2-3 minutes, stirring. Pour in fish broth and saffron and bring to a boil.
Cook Seafood - Arrange swordfish in stock and, in order, add shrimp, mussels, and calamari. Cover and cook about 10 minutes more until mussels open up.
Finish Stew - In a saucepan, cook couscous to instructions on box. Remove pot from heat and stir in almonds, parsley, and pine nuts. Season to taste.
To serve, divide couscous between serving bowls or plates. Shape couscous into a mound and ladle in vegetable, broth, and seafood. Serve.

Nutrition