Sicilian fish stew and couscous

Method For Sicilian couscous, place couscous in a large bowl, scatter with 1/2 cup water, then, using your hands, mix until evenly damp. Add oil and 1 tsp salt and stir until well combined. Place a large fine metal sieve over a saucepan of simmering water, ensuring water is 3cm below the base of sieve. Line base with bay leaves, then top with couscous. Cover pan tightly with foil. Reduce heat to low and simmer for 1 hour, stirring couscous halfway through cooking. Meanwhile, heat oil in a large casserole dish over medium heat, add onion and cook for 5 minutes. Add celery, garlic, cayenne and bay leaves and cook for 2 minutes. Add saffron and soaking liquid, passata and 1 litre water. Bring to the boil and simmer for 30 minutes. Add crab and snapper (skin-side down). Reduce heat to low-medium and cook, covered, for 10 minutes. Add whiting (skin-side down), clams and prawns, pressing gently into liquid, and cook, covered, for 5-8 minutes or until clams have opened and seafood is just cooked through. Transfer couscous to a large bowl. Stir in 1 1/2 cups seafood cooking liquid, parsley and almonds. Serve with fish stew.