|Prep time||30 minutes|
|Cook time||50 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Roughly chop the celery, carrot and onion.
Heat 2 tablespoons of olive oil in a pan over a medium heat. Sauté the celery, carrot and onion until they are soft without browning. Add the tomato passata and stir for 4-5 minutes. Pour the non-alcoholic wine and water into the pan then add the prawn shells and fish heads, saffron, a pinch of salt, the bay leaf and peppercorns. Allow the mixture cook for 40 minutes then strain and set aside.
Prepare the couscous according to the package instructions, replacing the water with the stock you just made. Allow it to rest for 15 minutes before fluffing with a fork.
Finely chop the garlic and parsley.
Heat 2 tablespoons of olive oil in a fresh pan over a medium heat. Sauté the garlic and parsley for 1-2 minutes. Add the cinnamon followed quickly by the fish fillets and the shellfish.
Transfer the couscous to a large serving dish and top it with the fish fillets, shellfish and sauce from the pan. Drizzle more stock over the couscous to moisten it without making it too soupy.
Serve with extra parsley and lemon wedges.