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Seafood Sicilian Mike03 4 Servings

INGREDIENTS

2 c Couscous
quick cook couscous may be
substituted
Stock may need to then be
reduced
3/8 c Olive oil, divided
Salt, to taste
Freshly-ground black pepper
to taste
1 Onion, diced abt 1/2 cup
1/4 t Saffron
1 T Tomato paste
1/4 t Red pepper flakes, more if
desired
2 1/2 c Hot fish stock enriched with
shrimp shells
1/2 lb Fresh small shrimp, peeled
deveined
1/2 lb Calamari, cleaned and
Cut into rings
1/4 c Shelled almonds, ground fine
1 In food processor

INSTRUCTIONS

Enriched fish stock: After peeling the shrimp, reserve the shells but
discard the vein. Put the fish stock (broth or clam juice may be
substituted) into a pot and bring to a gentle boil, lower to a simmer
and then add the reserved shrimp shells. Cook together for 20 minutes
before straining out the shells and any other solids. Set the  enriched
stock aside and discard the shells. Keep warm to finish the  couscous
or cool and refrigerate promptly. In a bowl mix the uncooked  couscous
with 1/4 cup olive oil and 1 teaspoon each of salt and  pepper. Rub the
couscous between your fingers to fully incorporate  these ingredients.
In a enamel casserole or couscousiere heat 2  tablespoons of oil over
low heat. Add the onions and begin to cook  them to a translucent
stage. Without browning the onion, add the  saffron, tomato paste,
salt, pepper and red pepper flakes. Stir these  ingredients quickly and
combine well, but take care to avoid burning  the tomato paste by
working quickly at this stage. Pour in the hot  enriched stock and
bring to a boil, then reduce to a low simmer.  Place the couscous in
its steamer over the simmering broth and allow  to simmer gently for 50
minutes, until the couscous has cooked. At  the end of the required
cooking time for the couscous, season the  shrimp with salt and pepper,
place the peeled shrimp into the  simmering broth under the couscous
and cook for 3 to 4 additional  minutes. The shrimp will gently poach.
Two minutes before serving add  the calamari. Serve the seafood on a
bed of couscous, ladle on some  broth, and sprinkle the crushed almonds
over the whole dish. This  recipe yields 4 to 6 servings.  Recipe
Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD  NETWORK
- (Show # ML-1A40 broadcast 04-26-1997) Downloaded from their  Web-Site
- http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka
MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  05-01-1997
Recipe by: Michael Lomonaco  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 364
Calories From Fat: 224
Total Fat: 25.5g
Cholesterol: 71.7mg
Sodium: 433mg
Potassium: 221.9mg
Carbohydrates: 21.7g
Fiber: 2.3g
Sugar: 1.2g
Protein: 12.8g


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