Shellfish Couscous 'Sicilian Lifeguard' Style Recipe - Cooking Index
1 | Leek - cleaned, and (medium) | |
Sliced in 1/4" half-moons | ||
4 | Garlic cloves - thinly sliced | |
6 tablespoons | 90ml | Virgin olive oil |
1 tablespoon | 15ml | Crushed red chilies |
1 cup | 237ml | Sicilian green olives |
1 cup | 62g / 2.2oz | Chopped fresh tomatoes |
8 cups | 500g / 17oz | Cherrystone clams (large) |
8 | Mussels | |
8 | Gulf prawns - peeled, deveined | |
1 1/2 cups | 355ml | Couscous |
2 cups | 474ml | Fish stock or clam juice |
2 cups | 474ml | White wine |
1 cup | 237ml | Calamari |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
2 | Italian parsley - finely chopped |
In a large casserole suitable for serving, saute over medium heat leek and garlic in virgin olive oil until very soft, about 8 minutes.
Add chilies, olives, tomatoes, clams, mussels and prawns and couscous and stir to mix with leeks and garlic. Add fish stock and wine and bring to a boil. Cover. Cook 3 minutes, remove cover and stir to mix well.
Add calamari and continue to cook uncovered until calamari is cooked but still tender (about 3 to 4 minutes). Season with salt and pepper and stir in parsley. Pour into warmed serving dish and serve.
This recipe yields 4 main course servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-5640) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.