| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings |
people
|
Ingredients
- 12 ounces (350 grams) jumbo shrimp
- 1 yellow onion,
- 3 tablespoons frozen mirepoix (minced carrots, onion, and celery
- Extra-virgin olive oil for sautéing
- 3 cups (3/4 liter) white wine
- Minced fresh parsley leaves to taste
- 2 cloves garlic minced
- 2 pounds (1 kilogram) clams, purged of sand and rinsed in several changes of water
- 1 pound (500 grams) mussels, cleaned and beards removed
- 5 grape tomatoes or cherry tomatoes, halved
- 10 to 11 ounces (300 grams) turbot fillets, skinned and chopped
- 10 to 11 ounces (300 grams) squid, bodies cut into rings
- 1 (17.6-ounce/500-gram) package precooked fine couscous (about 3 cups)
- Salt to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- (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).
- 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.
- 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