Fish Stew With Saffron Couscous
Reviews Add Rating & Review Back to Fish Stew with Saffron Couscous All Reviews for Fish Stew with Saffron Couscous - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest Gallery Read the full recipe after the video. Recipe Summary Servings: 4 4159_050709_fishstew.jpg Ingredients Ingredient Checklist 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...