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Seafood Couscous
  1. Reserve on shrimp in the shell for garnish. Shell and devein the remaining shrimp and remove heads if still attached. Place the shrimp shells and heads in a pot with 1/2 yellow onion, (left whole), the mirepoix, and a small amount of oil and cook over medium heat for 1 minute, pressing the shrimp shells and heads against the side of the pot with a wooden spoon to release their juices.
  2. Add 1 cup (250 milliliters) white wine, allow the liquid to evaporate, and then pour in about 3 cup (3/4 liter) water. Add some parsley, bring to a boil, then lower the heat and simmer for about 15 minutes.
  3. Meanwhile, in a large pan saute the garlic in some oil. Add the claims and mussels, pour in 1 cup (250 milliliters) white wine, and cook, covered, until all the shells have opened. St aside to cool.
  4. Chop the remaining 1/ onion. In another pan, saute the chopped onion in some oil until soft, then add the tomatoes and the turbot. Cook for about 3 minutes, then add the remaining 1 cup (250 milliliters) wine, the shelled shrimp, the shrimp still in its shell, and the squid. Season with salt and cook for another 1 additional minute.
  5. Strain the juices left in the pan where the clams and mussels were cooked and the broth made with the shrimp shells, combining the two. ( You may want to use cheesecloth or a coffee filter to catch all the grit.) Discard the solids, Place the couscous in a large, deep pan.
  6. (A work is perfect.) Off the heat, stir in 2 cups (500 milliliters)of the strained liquid. Set aside to let the couscous dehydrate(follow package instructions).
  7. Shell most of the clams and mussels, leaving a few in their shells. When the couscous is tender, fluff it with a fork and add the shelled clams and mussels, the turbot and shrimp, and the remaining strained liquid.
  8. Place over medium heat and cook, stirring, until heated through. Sprinkle with some additional parsley, garnish with the reserved shrimp, clams, and mussels still in their shells, serve immediately