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 INGREDIENTS:
(serve 4)
- 8 ounces cleaned octopus cut into
1 1/2 inches pieces
- 1 tablespoon red wine vinegar
- 12 littleneck clams, scrubbed
- 2 tablespoon Extra Virgin
Olive Oil
- 2 garlic cloves, thickly sliced
- 1 pound cleaned squid bodies
cut into 1/2 inch-wide rings
- 1 red onion, finely diced
- 2 celery stalks, finely diced
- 1 carrot cut into small diced
- Pinch of crushed red pepper flakes
- 8 mussels preferably Prince Edward
Island, scrubbed and debearded
- 1 cup dry white wine
- 3/4 cup of Fish Stock water or
additional white wine
- Juice of 2 lemons
- 2 fresh oregano springs, leaves
only
- 4 ounces minkfish fillet cut into
1 1/2 inch pieces
- 6 ounces cod or blackfish fillet,
cut into 1 1/2 inches pieces
- 8 large sea scallops
- 12 large shrimp, shelled and deveined
- Kosher salt and freshly ground
black pepper
- One 10-ounce box instant couscous
- 2 tablespoon chopped fresh italian
parsley
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Preparation
Place the octopus in a 3 to 4-quart saucepan and
cover it with water by 1 inch. Add the red wine
vinegar, cover the pan, and bring to a boil over
medium-high heat. Uncover the pot and cook at
a rolling boil until the octopus is curled and
chewy-tender, about 35 minutes. Drain and set
aside.
Meanwhile, to clean the clam, place them in a
colander and cover with ice cubes. Place the colander
in a large bowl, cover the clams with cold water,
and set aside for 20 minutes. Drain.
Place a heavy-bottomed 6 to 7-quart pot over medium-high
heat, and when is hot, add the Extra Virgin Olive
Oil.
Add the garlic and cook until just golden, about
1 minute.
Add the squid, onion, celery, carrot, and the
red pepper flakes and sauté' until the
vegetables are soft, about 5 to 7 minutes.
Add the octopus, mussels, clams, wine, fish stock,
lemon juice and oregano.
Bring the soup to a simmer, then reduce the heat
to medium, and cook until the shell-fish have
opened, 5 to 7 minutes.
Add the monkfish and cod or blackfish, pushing
them into simmering liquid to cover.
Add the scallops and cook 1 minute, then add the
shrimps. When the shrimps are pink no longer translucent,
after about 3 to 4 minutes, remove the soup from
the heat.
Using a slotted spoon, remove and discard any
mussels and clams that did not open.
Season with salt and pepper to taste.
Make the couscous following the directions on
the box, substituting simmering broth from the
soup for the water required. Transfer the couscous
to a large serving bowl, and slowly ladle the
seafood and broth around it. Sprinkle with the
parsley and serve immediately.
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