Cuscusu Shellfish & Couscous Soup Weir

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