Spicy couscous with aromatic shellfish broth
A recipe that conjures up sitting on the shores
of the Mediterranean on a warm evening. This is the type of dish you may
enjoy along the coast by Tangier or Casablanca. The soup-like stew is
ladled over cooked couscous and mopped up with lots of bread.500g (1 1/4lb) medium couscous
1tsp salt
600ml (1pt) warm water
45ml (3 tbsp) sunflower oil
1-2 tsp harissa paste
25g (1oz) butter diced
For the shellfish broth:
500g (1 1/4lb) mussels in their shells, scrubbed and beards removed
500g (1 1/4lb) uncooked prawns in their shells or a bag of mixed seafood
Juice of 1 lemon
50g (2oz) butter
2 shallots, finely chopped
1tsp coriander seeds, roasted and ground
1tsp cumin seeds, roasted and ground
1/2tsp ground turmeric
1/2tsp cayenne pepper
1-2 tsp plain flour
600ml (1pt) fish stock
120ml (4floz) double cream
Salt and ground black pepper
Small bunch of fresh coriander, finely chopped
1. Preheat the oven to 180C (gas mark 4). Place the couscous in a bowl. Stir the
salt into the water, then pour over the couscous, stirring. Set aside for 10
minutes.
2. Stir the sunflower oil into the harissa paste
until combined, then using your fingers, rub it into the couscous and break up
any lumps. Tip into an ovenproof dish, arrange the butter over, cover with foil
and heat in the oven for 20 minutes.
3. Meanwhile, put the mussels and prawns in a pan,
discarding any mussels already open, add the lemon juice and 50ml/2floz water,
cover and cook for 3-4 minutes, shaking the pan, until the mussels have
opened. Drain the shellfish, reserving the liquor, and shell about
two-thirds of the mussels and prawns. Discard any closed mussels.
4. Heat the butter in a large pan. Cook the
shallots for about 5 minutes, or until softened. Add the spices and fry for 1
minute. Off the heat, stir in the flour, the fish stock and the shellfish
cooking liquor. Bring to the boil, stirring. Add the cream and simmer, stirring
occasionally, for about 10 minutes. Season with salt and pepper, add the
shellfish and most of the fresh coriander. Heat through, then sprinkle with the
remaining coriander.
5. Fluff up the couscous with a fork or your
fingers, working in the melted butter. To serve, pass round the couscous and
ladle the broth over the top.
Serves 4-6.
Try making your own harissa paste from our harissa
spice mix – I think the flavours beat ordinary ready-made pastes hands down.
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