Couscous Alla Trapanese

1. 1

   Cook the couscous along with the bay leaves, cinnamon, 2 cloves of unpeeled garlic, and 1 halved onion, according to package instructions. Once cooked, remove the bay leaves, cinnamon, garlic, and onion, and set aside.

2. 2

   While the couscous is steaming, make the fish stock: In a large pot, warm the olive oil over medium-high heat. Add the chopped onions and smashed garlic cloves, cook until soft, about 3 minutes.

3. 3

   Add the sliced almonds and peeled tomatoes, cook until the tomato starts to soften, about 3 to 5 minutes. Add water, red pepper, salt, pepper, and the shrimp heads and bodies, and bring to a boil.

4. 4

   Reduce the heat to a simmer and cook until the tomatoes completely break down, about an hour. Add the remaining fish and shellfish, and simmer until cooked through, about 10 minutes.

5. 5

   Transfer the fish and shellfish to a separate dish. Strain the fish stock. Pour 3 tablespoons of fish stock over the couscous and let sit, covered, for one hour before serving.

6. 6

   Serve the couscous topped with the cooked fish, garnished with chopped parsley and lemon, and with the strained fish stock on the side (for pouring over the entire dish, as desired).

* Per serving · 4 servings · Values may vary.