Amazing soup with great flavours and lovely addition of couscous makes this soup very satisfying.
1/3 Cup olive oil
1 celery stalk, finely chopped
1 medium onion, finely chopped
1 carrot, finely chopped
1 cup white wine
3 tbsp tomato paste
2 medium ripe tomatoes, cored, seeded, finely chopped
2 garlic cloves, minced
1 zucchini, halved lengthwise and cut Into 1/4 Inch slices
4 cups seafood stock
1/4 tsp saffron threads
2 tbsp finely chopped fresh parsley leaves
Red chili pepper, finely minced
Sea salt and black pepper to taste
8 ounces swordfish, cut Into 1 Inch cubes
8 ounces small shrimp (peeled)
1 pound cleaned mussels
1 pound cleaned calamari, cut Into 1/2 Inch rings
1 pound small clams
6 cups cooked couscous (cook following package instructions)
2 tbsp chopped fresh parsley
In a large stockpot, heat the oil over medium heat, then cook the celery, onion, and carrot until softened, about 10 minutes.
Add wine, and cook over high heat until the wine has reduced by half, about 7 minutes.
Add tomato paste, tomatoes, garlic, and zucchini, and cook for 4 to 5 min. until the tomatoes have broken down.
Pour in the stock, saffron, parsley, chili pepper, salt and pepper and bring to a boil.
Reduce the heat to a simmer, then add the seafood in the order it is listed, cover the pan and let cook through for about 10 minutes, shaking the pan from time to time.
Spoon the couscous into individual bowls, then ladle the hot soup on top.