Sicilian Seafood Stew with Almonds and Couscous · Faith Middleton's Food Schmooze

Ingredients

• 1/3 cup olive oil
• 1 celery stalk ( minced)
• 1 medium red bell pepper (stemmed, seeded, and minced)
• 1 medium yellow onion (minced)
• 1 small carrot (minced)
• 2 tablespoons tomto paste
• 2 vine-ripe tomatoes (cored, seeded, and finely chopped)
• 1 clove garlic (minced)
• 1 zucchini (halved lengthwise and sliced 1⁄4-inch thick)
• 4 cups fish stock
• 1/4 teaspoon saffron threads
• 8 ounces swordfish (cut into 1-inch pieces)
• 8 ounces small head-on shrimp
• 1 pound mussels, (cleaned)
• 1 pound calamari bodies and tentacles, (bodies cut into 1⁄2-inch rings)
• 1 pound cockles (cleaned)
• 1/2 cup whole toasted almonds (finely chopped)
• 2 tablespoons packed flat-leaf parsley leaves
• 2 tablespoons toasted pine nuts
• Kosher salt
• freshly ground black pepper
• 6 cups cooked couscous