Shellfish couscous "sicilian lifeguard" style

Yield: 4 servings

Measure Ingredient
1 medium Leek; cleaned, and
Sliced in 1/4" half-moons
4 Garlic cloves; thinly sliced
6 tablespoons Virgin olive oil
1 tablespoon Crushed red chilies
1 cup Sicilian green olives
1 cup Chopped fresh tomatoes
8 larges Cherrystone clams
8 Mussels
8 Gulf prawns; peeled, deveined
1½ cup Couscous
2 cups Fish stock or clam juice
2 cups White wine
1 cup Calamari
Salt; to taste
Freshly-ground black pepper; to taste
2 bunches Italian parsley; finely chopped

In a large casserole suitable for serving, saute over medium heat leek and garlic in virgin olive oil until very soft, about 8 minutes. Add chilies, olives, tomatoes, clams, mussels and prawns and couscous and stir to mix with leeks and garlic. Add fish stock and wine and bring to a boil. Cover.

Cook 3 minutes, remove cover and stir to mix well. Add calamari and continue to cook uncovered until calamari is cooked but still tender (about 3 to 4 minutes). Season with salt and pepper and stir in parsley. Pour into warmed serving dish and serve. This recipe yields 4 main course servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5640 broadcast 03-01-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-21-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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