Rylstone Seafood Broth with Pearl Cous Cous


  • Serves 6
  • 30 mins


INGREDIENTS
  • 250g pearl couscous (cooked to instructions)

  • 3 tablespoons Rylstone Olive Oil

  • 5 cloves garlic, crushed

  • 45g tin anchovies

  • 1 long red chilli, finely chopped

  • ½ bunch Italian parsley, roughly chopped

  • ½ bunch basil leaves, roughly chopped

  • 1 teaspoon saffron threads

  • 400g tinned cherry tomatoes

  • ½ cup (125mls) cognac or white wine if you prefer

  • 250g vongole, soaked in water for 10 minutes and drained

  • 250g mussels, soaked in water for 10 minutes and drained

  • 1 blue swimmer crab, cleaned and broken into quarters (optional)

  • 250g firm white fish, cut into pieces

  • 100g squid, cleaned and sliced

  • 1 ½ litres of fish stock, heated



METHOD

In a pot large enough to hold all of the seafood, pour in olive oil over medium heat. Add the garlic, anchovies, chilli, half of the herbs and saffron threads. Cook for 2-3 minutes until mixture softens. Add half the stock and tomatoes. Put the lid on and bring to the boil. Remove lid and toss in vongole, mussels and crab. Cook for a few minutes and add fish, prawns, squid. Add remaining herbs. Divide pearl couscous between bowls and serve broth with extra heated stock, crostini rubbed with garlic and drizzled with Rylstone olive oil.

Keep up to date with all the latest Pickett & Plough news