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Fish Stew With Saffron Couscous

3 faves
Nutrition per serving    (USDA % daily values)
CAL
1054
FAT
123%
CHOL
146%
SOD
170%

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Ingredients for 4 servings

3 cups Michael White's Fish Stock

1 cup uncooked couscous

1 (2-inch) stick cinnamon

Pinch of saffron threads

1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling

1/4 cup toasted pine nuts

1/2 cup golden raisins

Sea salt and freshly ground pepper

1 pound Pacific halibut or black bass, cut into large cubes about 1 inch in size

1/2 pound Manila or littleneck clams, scrubbed

1/2 pound mussels, scrubbed and debearded

1 cup grape tomatoes, halved

4 cloves garlic, crushed

Pinch of crushed red pepper flakes

1/2 pound large shrimp, peeled and deveined

1 1/2 cups dry white wine

1/2 pound squid (bodies only), cleaned, split lengthwise and cut crosswise into thin slices

2 tablespoons finely chopped flat-leaf parsley and basil (mixed together), plus more for garnish

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