Ingredients

100mls olive oil 1 medium sized onion small dice 2 cloves garlic peeled and crushed by hand 1 medium sized carrot, peeled and small dice 2 inner celery stalks, small dice, set aside the leaves 2 bay leaves 1 pinch saffron threads 1 fennel bulbs small dice, keep fennel tops aside and chop 2.5L fish stock 6 ripe roma tomatoes, peeled, seeded and rough chop 1 orange peel 8 large green king prawns, shelled, cleaned and coarsely chopped 80g swordfish, cut into 1.5cm dice 80g snapper fillet, cut into 1.5cm dice 18 black mussels cleaned and de bearded 120g vongole soaked and rinised 120g octopus, cleaned and cut into small pieces 120g calamari, cleaned, skinned and cut into pieces 10g Sicilian oregano leaves 30g Anchovy fillets, diced 150mls white wine bunch of flat leaf parsley, picked and chopped Couscous 200g couscous 2 tbs olive oil 200ml water Salt

Description

For CouscousPlace The Couscous In A Heatproof Bowl, Drizzle The Oil On Top, Then, Using Your Hands, Mix Evenly. Meanwhile Bring Water To Simmer And Pour Over Couscous. Using A Fork, Mix Together To Incorporate Together Being Sure To Fork Out Any Lumps. Co

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