*  Exported from  MasterCook  *
 
                 Cuscusu (Shellfish & Couscous Soup) (Weir)
 
 Recipe By     : Joanne Weir: August 19, 1998 San Francisco Chronicle
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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 -- minced
    3                    garlic cloves -- minced
    1      small         pinch crushed red pepper
    1      cup           dry red wine
    2                    bay leaves
    1 1/4  cups          peeled -- seeded
                         and chopped tomatoes
    1      teaspoon      red wine vinegar
                         salt and freshly ground pepper
    3      tablespoons   chopped italian parsley -- plus
                         more for garnish
    1      large         pinch saffron threads
 
 Wash the couscous in cold water and drain immediately. Lift and rake the
 grains with your fingertips to separate them. Let rest for 10 minutes.
 
 Heat the fish stock in the bottom of a couscousiere, or in a large soup pot
 fitted with a steamer on top.
 
 Line the steamer insert with 3 layers of cheesecloth. Add the couscous and
 steam for 20 minutes, uncovered, fluffing the grains halfway through the
 cooking.
 
 Remove from the steamer and dump couscous into a baking pan.
 
 Combine 1/3 cup water and 1/4 teaspoon salt. Sprinkle over the couscous.
 Lift and rake grains with your fingertips to separate them. Let rest for 10
 minutes.
 
 Bring the fish stock back to a simmer. Wash the shellfish.
 
 Add the mussels to the soup pot, cover and cook until they open, 2 to 5
 minutes.
 
 As the mussels open, remove them from the pan with a slotted spoon. Place
 in a large bowl and cover with foil.
 
 Add the clams to the soup pot, cover and cook until they open, 2 to 5
 minutes. As the clams open, remove them from the pot with a slotted spoon
 and add them to the mussels.
 
 Strain the cooking broth and reserve.
 
 Peel the shrimp and add them to the cooked shellfish.
 
 Remove the muscle from the side of each scallop, then add scallops to the
 shellfish.
 
 Heat the olive oil in the soup pot. Add the onions and saute until soft, 7
 minutes.
 
 Add the garlic and crushed red pepper; saute for 1 minute.
 
 Increase heat to high and immediately add the wine. Cook until reduced by
 half, about 2 minutes.
 
 Add the bay leaves, tomatoes, vinegar and strained shellfish broth. Season
 with pepper.
 
 Bring to a boil, then reduce heat to a slow simmer. Place the
 cheesecloth-lined steamer insert back on the couscousiere or soup pot.
 Place the couscous in the steamer.
 
 Simmer slowly for 15 minutes, uncovered, until the couscous feels hot when
 you touch it on top. Remove the steamer and couscous.
 
 Add the parsley, saffron and all the shellfish to the soup pot and simmer
 slowly for 2 minutes. Remove from heat and let sit for 3 minutes.
 
 Stir the soup well; season with salt and pepper.
 
 Divide the couscous among serving bowls, ladle in soup, then garnish with
 parsley. Serves 8.
 
 [PER SERVING: 165 calories, 9 g protein, 15 g carbohydrate, 6 g fat (1 g
 saturated), 38 mg cholesterol, 330 mg sodium, 2 g fiber.]
 
 
 Notes: Recipes from a lunch at a family run restaurant and market in
 Palermo, on the northwestern tip of Sicily. The restaurant was called
 “Shanghai.”
 
 Kitpath@earthlink.net 8/27/98
 
 
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