| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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 |
sm |
Onion; diced, abt 1/2 cup |
| 1/4 |
ts |
Saffron |
| 1 |
tb |
Tomato paste |
| 1/4 |
ts |
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: MICHAEL.S 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
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