Ingredients
3 cups Michael White’s Fish Stock
1 cup uncooked couscous
1 (2-inch) stick cinnamon
Pinch of saffron threads
1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup toasted pine nuts
1/2 cup golden raisins
Sea salt and freshly ground pepper
1 pound Pacific halibut or black bass, cut into large cubes about 1 inch in size
1/2 pound Manila or littleneck clams, scrubbed
1/2 pound mussels, scrubbed and debearded
1 cup grape tomatoes, halved
4 cloves garlic, crushed
Pinch of crushed red pepper flakes
1/2 pound large shrimp, peeled and deveined
1 1/2 cups dry white wine
1/2 pound squid (bodies only), cleaned, split lengthwise and cut crosswise into thin slices
2 tablespoons finely chopped flat-leaf parsley and basil (mixed together), plus more for garnish
Preparation
In a medium saucepan, bring 2 cups stock to a boil over high heat. Place couscous, cinnamon, and saffron in a large bowl. Pour boiling stock over couscous; cover bowl tightly with plastic wrap and let stand in a warm spot for 5 minutes.
Uncover and fluff couscous with a fork; let stand until all liquid has been absorbed. Remove cinnamon stick and discard. Stir in 1 tablespoon olive oil, pine nuts, and raisins; season with salt and pepper. Set aside and keep warm.
In a large skillet, heat remaining 1/4 cup olive oil over medium-high heat. Add halibut or bass and cook, stirring, about 3 minutes. Add clams, mussels, and tomatoes; stir to combine. Add garlic, pepper flakes, and shrimp. Carefully add wine and remaining cup fish stock; cook until clams and mussels open. Stir in calamari and cook for 30 seconds.
To serve, divide couscous evenly between 4 plates and top with seafood mixture. Drizzle with olive oil and garnish with parsley; serve immediately.
