Sicilian-style fish and couscous

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the couscous:

• Couscous: 200g/7oz
• Saffron (pinch)
• Cinnamon stick: 1
• Coriander seeds (crushed): 1 tsp
• Hot fish stock: 1 litre/1¾ pints
• Olive oil: 4 tbsp

For the fish:

• Onion (diced): ½
• Fennel bulb (diced): ½
• Celery sticks (diced): 2
• Chilli flakes: ½ tsp
• Garlic cloves (chopped): 3
• White wine: 200ml/7fl oz
• Marsala wine: 200ml/7fl oz
• Chopped tomatoes (from a 400g tin)
• Mussels (scrubbed and debearded): 1kg/2lb 4oz
• Clams (scrubbed and debearded): 1kg/2lb 4oz
• Bay leaves: 2
• Fresh thyme (small bunch)
• Sea bass (whole, about 700g–1kg/1lb 9oz–2lb 4oz, cut into steaks through the bone)
• Squid (3 medium)
• Fresh dill (small bunch, chopped)
• Olive oil

To garnish:

• Lemon zest (from 1 lemon)
• Fresh parsley (small bunch, chopped)
• Blanched almonds (100g/3½oz, chopped)
• Garlic cloves (2, crushed)

Method

1. Prepare the Couscous:
   • In a large bowl, combine all the couscous ingredients except the stock and oil.
   • Pour the hot fish stock over the couscous.
   • Cover the bowl and set it aside at room temperature.
2. Cook the Aromatics:
   • Heat a large frying pan over low heat with a splash of olive oil.
   • Add the diced onion, fennel, and celery.
   • Fry for 15 minutes until softened.
   • Add the chilli flakes and chopped garlic.
   • Deglaze with Marsala wine and reduce by half.
   • Add the tinned tomatoes.
3. Prepare the Shellfish:
   • Discard any mussels and clams with broken shells or those that refuse to close when tapped.
   • In a large saucepan with a lid, heat over medium heat.
   • Add the clams, mussels, white wine, bay leaf, and thyme.
   • Once they all open, strain and keep the cooking liquid.
   • Discard any mussels and clams that remain closed.
   • Pick the meat from the shells of the mussels and clams.
4. Combine with Seabass and Squid:
   • Add the cooking liquid from the shellfish to the tomato sauce.
   • Stir in the sea bass steaks and squid just before serving.
5. Assemble and Garnish:
   • Combine all the garnish ingredients in a bowl.
   • Add olive oil to the couscous and fluff it up with a fork.
   • Divide the couscous among serving plates.
   • Spoon the fish stew on top.
   • Garnish with the nuts and parsley mix.