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Cuscusu(Shellfish and Couscous Soup) (Weir)















Trans-fat Free


¾ cup couscous
2 ½ cups fish stock
or bottled clam juice
2 pounds fish
assorted shellfish, such as mussels, clams, , shrimp, scallops
3 tablespoons olive oil
1 small yellow onion
3 each garlic cloves
1 pinch red pepper flakes
1 cup red wine
2 each bay leaves
1 ¼ cups tomatoes
peeled, seeded, chopped
1 teaspoon red wine vinegar
1 x salt and black pepper
freshly ground
3 tablespoons italian parsley
plus more for , garnish
1 large 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 ⅓ cup water and ¼ 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 sauté until soft, 7 minutes.

Add the garlic and crushed red pepper; sauté 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 26126% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 397mg 17%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 6%
Sugars g
Protein 62g
Vitamin A 9% Vitamin C 11%
Calcium 11% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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