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


To Serve:
6 cups cooked couscous (cook following package instructions)
2 tbsp chopped fresh parsley