Cuscusu(Shellfish & Couscous Soup) (Weir)
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 --...
Ingredients
- 3/4cupcouscous
- 21/2 cups fish stock
- 1small yellow onion -- minced
- 3garlic cloves -- minced
- 1small pinch crushed red pepper
- 1cupdry red wine
- 2bay leaves
- 11/4 cups peeled -- seeded
Directions
- 1
3/4 cup couscous 2 1/2 cups fish stock OR bottled clam juice 2 pounds assorted shellfish -- such as mussels
- 2
scallops 3 tablespoons olive oil 1 small yellow onion -- minced 3 garlic cloves -- minced 1 small pinch crushed red pepper 1 cup dry red win
- 3
Lift and rake the grains with your fingertips to separate them
- 4
Let rest for 10 minutes
- 5
Heat the fish stock in the bottom of a couscousiere, or in a large soup pot fitted with a steamer on top
- 6
Line the steamer insert with 3 layers of cheesecloth
- 7
Add the couscous and steam for 20 minutes, uncovered, fluffing the grains halfway through the cooking
- 8
Remove from the steamer and dump couscous into a baking pan