Cuscusu (Shellfish Couscous Soup) (Weir)

Recipe By : Joanne Weir: August 19, 1998 San Francisco Chronicle
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
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3/4 cup couscous
2 1/2 cups fish stock
OR bottled clam juice
2 pounds assorted shellfish — such as
mussels; clams; shrimp; scallops
3 tablespoons olive oil
1 small yellow onion — minced
3 garlic cloves — minced
1 small pinch crushed red pepper
1 cup dry red wine
2 bay leaves
1 1/4 cups peeled — seeded
and chopped tomatoes
1 teaspoon red wine vinegar
salt and freshly ground pepper
3 tablespoons chopped italian parsley — plus
more for garnish
1 large pinch saffron threads

Wash the couscous in cold water and drain immediately. Lift and rake the
grains with your fingertips to separate them. Let rest for 10 minutes.

Heat the fish stock in the bottom of a couscousiere, or in a large soup pot
fitted with a steamer on top.

Line the steamer insert with 3 layers of cheesecloth. Add the couscous and
steam for 20 minutes, uncovered, fluffing the grains halfway through the
cooking.

Remove from the steamer and dump couscous into a baking pan.

Combine 1/3 cup water and 1/4 teaspoon salt. Sprinkle over the couscous.
Lift and rake grains with your fingertips to separate them. Let rest for 10
minutes.

Bring the fish stock back to a simmer. Wash the shellfish.

Add the mussels to the soup pot, cover and cook until they open, 2 to 5
minutes.

As the mussels open, remove them from the pan with a slotted spoon. Place
in a large bowl and cover with foil.

Add the clams to the soup pot, cover and cook until they open, 2 to 5
minutes. As the clams open, remove them from the pot with a slotted spoon
and add them to the mussels.

Strain the cooking broth and reserve.

Peel the shrimp and add them to the cooked shellfish.

Remove the muscle from the side of each scallop, then add scallops to the
shellfish.

Heat the olive oil in the soup pot. Add the onions and saute until soft, 7
minutes.

Add the garlic and crushed red pepper; saute for 1 minute.

Increase heat to high and immediately add the wine. Cook until reduced by
half, about 2 minutes.

Add the bay leaves, tomatoes, vinegar and strained shellfish broth. Season
with pepper.

Bring to a boil, then reduce heat to a slow simmer. Place the
cheesecloth-lined steamer insert back on the couscousiere or soup pot.
Place the couscous in the steamer.

Simmer slowly for 15 minutes, uncovered, until the couscous feels hot when
you touch it on top. Remove the steamer and couscous.

Add the parsley, saffron and all the shellfish to the soup pot and simmer
slowly for 2 minutes. Remove from heat and let sit for 3 minutes.

Stir the soup well; season with salt and pepper.

Divide the couscous among serving bowls, ladle in soup, then garnish with
parsley. Serves 8.

[PER SERVING: 165 calories, 9 g protein, 15 g carbohydrate, 6 g fat (1 g
saturated), 38 mg cholesterol, 330 mg sodium, 2 g fiber.]

Notes: Recipes from a lunch at a family run restaurant and market in
Palermo, on the northwestern tip of Sicily. The restaurant was called
“Shanghai.”

Kitpath@earthlink.net 8/27/98

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