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1
Heat 3 tablespoons oil in heavy large pot over medium heat.
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2
Add onion; saute 5 minutes.
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3
Add carrot, celery, and garlic; saute 5 minutes.
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4
Add tomatoes with juices and 1 bottle clam juice and bring to boil.
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5
Reduce heat; simmer uncovered 10 minutes.
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6
Cover and simmer 10 minutes.
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7
Transfer mixture to processor.
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8
Blend to chunky puree; return to pot.
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9
Mix in 2 bottles clam juice to make tomato broth.
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10
Combine mussels, clams, and wine in another large pot.
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11
Cover and cook over high heat until mussels and clams open, about 8 minutes.
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12
Using tongs, transfer mussels and clams to bowl (discard any that do not open).
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13
Strain cooking liquid into tomato broth.
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14
Place couscous in large bowl.
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15
Bring 2 1/2 cups water, 3 cups tomato broth, and 1/4 cup oil to boil in medium saucepan.
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16
Mix into couscous.
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17
Cover; let stand until liquid is absorbed, about 10 minutes.
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18
Season with salt and pepper.
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19
Cover; let stand until ready to serve.
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20
Meanwhile, mix thyme and bay leaves into remaining tomato broth in pot and bring to boil over medium-high heat.
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21
Add fish.
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22
Cover and simmer 4 minutes.
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23
Add shrimp; cover and simmer until seafood is opaque in center, about 4 minutes.
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24
Turn off heat.
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25
Add reserved mussels and clams.
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26
Cover; let stand 2 minutes.
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27
Mound couscous on platter.
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28
Top with seafood.
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29
Spoon some tomato broth over to moisten.
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30
Sprinkle with parsley.
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31
Mix 3/4 cup tomato broth and hot chili paste in small dish.
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32
Serve couscous, passing chili mixture and remaining broth separately.
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33
Sambal oelek is available in Asian markets and some supermarkets.
