Photo: Jennifer Causey;Prop Styling: Claire Spollen; Food Styling: Anna Hampton
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).
2 tablespoons olive oil
2 medium leeks, white and light green parts only, rinsed and sliced into thin half-moons (about 2 cups)
1 medium fennel bulb, thinly sliced (about 1 1/2 cups)
2 tablespoons tomato paste
6 garlic cloves, chopped
2 (15-oz.) cans fish stock
1 (26-oz.) box finely chopped tomatoes
1 (8-oz.) bottle clam juice
3/4 cup pitted Castelvetrano olives, halved
2 teaspoons kosher salt
3/4 teaspoon crushed red pepper
1 pound mussels, scrubbed and debearded
1 pound large peeled raw shrimp, head-on
8 ounces halibut, cut into 1-in. pieces
8 ounces squid, cut into 1/2-in. rings and small tentacles
4 cups cooked couscous, for serving
1/3 cup chopped fresh flat-leaf parsley
How to Make It
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.
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.