Equipment
Ingredients
Almond-Herb Garnish
- 40 g slivered almonds
- 15 g fresh flat-leaf parsley, finely chopped
- 5 g lemon zest, freshly grated, about 1 medium lemon
Saffron Couscous
- ⅛ g saffron threads
- 350 ml boiling water
- 250 g dry couscous
- 15 ml extra virgin olive oil
- 3 g kosher salt
Seafood Stew
- 30 ml extra virgin olive oil
- 1 yellow onion, diced
- 1 fennel bulb, diced
- 4 garlic, minced
- 2 g red pepper flakes, crushed
- 30 g tomato paste
- 120 ml dry white wine
- 400 g crushed tomatoes
- 500 ml seafood stock
- 300 g firm white fish fillet, cut into 4cm pieces
- 200 g shrimp, peeled and deveined
- 300 g mussels, scrubbed and debearded
Nutrition (per serving)
Method
Place the slivered almonds in a dry small skillet over medium heat. Toast, stirring frequently, until fragrant and golden brown, about 3 to 4 minutes. Transfer to a small bowl to cool, then mix with the chopped parsley and lemon zest to create the garnish.
In a medium saucepan, combine the boiling water, saffron threads, olive oil, and salt. Allow the saffron to steep in the hot water for 5 minutes to release its color and flavor.
Return the saffron water to a rolling boil over medium-high heat. Stir in the dry couscous, cover with a tight-fitting lid, and immediately remove from the heat. Let stand undisturbed for 10 minutes.
While the couscous hydrates, heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and fennel. Sauté until softened and translucent, about 6 to 8 minutes.
Stir in the minced garlic, red pepper flakes, and tomato paste. Cook for 1 to 2 minutes until the tomato paste darkens slightly to a deep brick red.
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer vigorously until reduced by half.
Add the crushed tomatoes and seafood stock. Bring the mixture to a simmer at approximately 90 degrees C or 195 degrees F. Reduce the heat to low, cover, and let simmer gently for 15 minutes to meld the flavors.
Nestle the white fish pieces, shrimp, and scrubbed mussels into the simmering stew broth. Cover the pot and poach gently for 4 to 6 minutes. The seafood is done when the mussels have opened, the shrimp are opaque and pink, and the fish flakes easily and reaches an internal temperature of 63 degrees C or 145 degrees F. Discard any mussels that remain completely closed.
Fluff the warm saffron couscous gently with a fork. Divide the couscous among four wide, shallow bowls.
Ladle the seafood and rich tomato broth generously over the center of the couscous. Sprinkle the top evenly with the prepared almond, parsley, and lemon zest garnish. Serve immediately.
Chef's Notes
- To build a truly profound depth of flavor, use a homemade seafood stock made from shrimp shells and white fish bones if possible.
- The almond-herb garnish is a variation of gremolata. Its sharp, fresh acidity cuts through the richness of the stew perfectly.
- When selecting your white fish, choose thick center-cut fillets so they cook evenly alongside the shrimp and mussels.
- Saffron responds best to hot liquid. Taking the time to steep it in boiling water before adding the couscous ensures you get the maximum color and floral aroma out of your investment.
Storage
Refrigerator: 2 days — Store the stew and couscous in separate airtight containers.
Freezer: 1 month — Freeze the stew only. The couscous texture degrades upon freezing. Mussels may become slightly rubbery.
Reheating: Reheat the stew gently on the stovetop over low heat until just warmed through to avoid overcooking the seafood.
