Part of the reason I love this dish is its versatility. Mix up your fish selection by using halibut, black cod or even salmon, add shrimps or take out the squid – it all tastes wonderful. You can also replace the fish with cubed chicken breasts, if you prefer. Cut the fennel, pepper and zucchini into a small dice so they look attractive in the finished dish. If you are not strictly following the Mediterranean way of eating, then include 3 ounces of chorizo sausage for flavouring.
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 tablespoon chopped garlic
- 1 cup diced fennel
- 1/2 red pepper, diced
- 1 cup diced zucchini
- 1 cup pearl (Israeli) couscous
- 1/2 cups chicken stock
- 1 cup canned tomatoes, chopped in juice
- 1/2 teaspoon chili flakes
- Salt and freshly ground pepper
- 1 cup fresh peas
- 500 grams mussels (about 12)
- 250 grams clams (about 16)
- 175 grams squid, cut into 1/2-inch rings
- 2 tablespoons chopped parsley
Heat oil in a large skillet over medium heat. Add onion, carrot and garlic. Sauté until beginning to soften, about 3 minutes. Add fennel and pepper and sauté for another 2 minutes, or until just tender.
Add zucchini and pearl couscous. Cook until zucchini is slightly softened and couscous is toasted, about 2 minutes. Pour in stock and tomatoes. Season with chili flakes, salt and pepper.
Simmer for 3 minutes, or until the couscous begins to absorb the liquid. Stir in peas. Add all of the seafood and cover skillet. Cook for 5 minutes, or until seafood is just cooked, mussels and clams are open and couscous is tender. Add additional stock if needed. Garnish with parsley and serve at once.