Photo: Jennifer Causey; Prop Styling: Claire Spollen; Food Styling: Anna Hampton
Active Time
25 Mins
Total Time
50 Mins
Yield
Serves 8

Turn your seafood bounty into a satisfying stew with a distinctly Sicilian touch, thanks to the buttery Castelvetrano olives. Pro tip: add the mussels, shrimp, halibut, and squid into your garlicky tomato broth at the end to ensure they cook just right (and don’t get too rubbery).

How to Make It

Step 1

Heat oil in a large Dutch oven over medium-high. Add leeks and fennel; cook, stirring often, until softened, about 6 minutes. Add tomato paste and garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in fish stock, chopped tomatoes, clam juice, olives, salt, and crushed red pepper. Bring
to a boil; reduce heat to medium-low, and simmer, uncovered, 30 minutes.

Step 2

Increase heat to medium-high. Add mussels, shrimp, and halibut. Cover and cook until shrimp and halibut are opaque, and mussels open, 5 to 6 minutes. Gently stir in squid. Serve over couscous, and
sprinkle with parsley.