Ingredients Jump to Instructions ↓

  1. 1/4 cup (60ml) olive oil

  2. 1 large onion, finely chopped

  3. 2 inner stalks celery, finely chopped, leaves included

  4. 5 cloves garlic, finely chopped

  5. 1/4 tsp cayenne pepper

  6. 2 bay leaves

  7. 1/2 tsp firmly packed saffron threads, soaked in

  8. 1/4 cup boiling water for 10 minutes

  9. 700ml passata

  10. 2 (400g each) blue swimmer crabs, halved, cleaned

  11. 4 (125g each) snapper fillets, skin on

  12. 4 (50g each) King George whiting fillets, skin on

  13. 600g clams (vongole), rinsed

  14. 18 (625g) large green king prawns, peeled, deveined, leaving tails intact Sicilian couscous

  15. 500g pkt couscous

  16. 2 tbs olive oil

  17. 6 dried bay leaves

  18. 1 bunch flat-leaf parsley, coarsely chopped

  19. 50g slivered almonds, roasted, chopped

Instructions Jump to Ingredients ↑

  1. 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.


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