YIELD: 28, 4-OZ. SERVINGS
| 2 cups | water |
| 2 Tbsps. | butter |
| 2 cups | couscous |
| 4 Tbsps. | olive oil |
| 1 Tbsp. | Hungarian paprika |
| 2 tsps. | ground cumin |
| 2 tsps. | tumeric |
| 1 tsp. | ground black pepper |
| 8 cups | fish stock or water |
| 10 sprigs | parsley tied with string |
| 10 sprigs | fresh cilantro tied with string |
| ½ lb. | tomatoes, quarterd |
| 4 | carrots, peeled, sliced |
| ½ cup | turnip wedges |
| 3 | zucchini, cubed |
| 2 | red bell peppers, chopped |
| 2 Tbsps. | garlic, minced |
| 3 lbs. | whitefish |
| 1 lb. | fresh mussels debearded, scrubbed |
| 1 lb. | tail off shrimp, 36-40 ct., peeled, deveined |
Preheat the oven to 200°F.
For the couscous: In a medium saucepan, bring the water and butter to a boil. Gradually stir in the couscous and remove from the heat. Cover and let stand 5 minutes. Transfer the couscous to an ovenproof dish. Cover and keep warm.
In a large stock pot over medium heat, heat 2 Tbsps. of the olive oil and stir in the paprika, cumin, turmeric, and pepper. Cook, stirring, until the spices give off a fragrant aroma, 1 to 2 minutes.
Add the water or stock, parsley, cilantro, tomatoes, carrots, and turnips. Cover and bring to a boil. Cook until the carrots are tender, 8 to 10 minutes.
Add the zucchini and peppers, and cook until tender, 4 to 6 minutes. With a slotted spoon, transfer the vegetables to an ovenproof dish. Cover and keep warm. Keep the broth simmering on the stove.
For the fish: Cut the fish fillets into 3-inch pieces. In a medium skillet over medium-high heat, heat the remaining 2 Tbsps. olive oil and sauté the garlic until golden, 2 to 3 minutes.
Cook the fish in the pan with the garlic until light brown, 1 to 2 minutes on each side. Add the fish, mussels, and shrimp to the broth in the pot.
Cook until the fish begins to separate into flakes, 8 to 10 minutes. (Do not overcook.) Discard any mussels that don't open.
To serve: Mound the couscous in the center of a large, shallow serving platter. Arrange the carrot, turnip, and zucchini atop the couscous like spokes of a wheel. Set the fish, shellfish, and peppers around the dish. Ladle some of the hot broth over the couscous. Serve immediately, with harissa and remaining soup broth on the side.
Recipe from Parkhurst Dining Services