Name: Toasted Sardinian couscous
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 4
Ingredients: 2 blue swimmer crabs; 200 gram fregola (sardinian couscous, available at gourmet delis and italian food shops); 2 tablespoon extra virgin olive oil; 2 tablespoon finely diced red onion; 3 clove garlic, crushed; 1/4 cup finely diced red capsicum; 8 capers; 2 teaspoon minced fresh green chilli; 2 anchovies, minced; 1 bay leaf; 1/4 cup (60ml) white wine; 20 mussels, cleaned (about 500g); 200 gram fillet skinless and boneless blue-eye cod, quartered; 400 millilitre fish stock; 2 medium tomatoes, chopped; fresh parsley, olive oil, to serve

Toasted Sardinian couscous

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Serves 4

Prep

40M

Cook

25M

Total

1H 5M

Ingredients

2 blue swimmer crabs

200 gram fregola (sardinian couscous, available at gourmet delis and italian food shops)

2 tablespoon extra virgin olive oil

2 tablespoon finely diced red onion

3 clove garlic, crushed

1/4 cup finely diced red capsicum

8 capers

2 teaspoon minced fresh green chilli

2 anchovies, minced

1 bay leaf

1/4 cup (60ml) white wine

20 mussels, cleaned (about 500g)

200 gram fillet skinless and boneless blue-eye cod, quartered

400 millilitre fish stock

2 medium tomatoes, chopped

fresh parsley, olive oil, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced).

2.Prepare crab. Lift flap on underside of crab and lever off top shell in one piece; discard. Remove gills or spongy parts under shells; lightly rinse under cool tap water. Using a large sharp knife, cut crab in half.

3.Place fregola on a baking tray; toast in oven 6 minutes, or until light brown. Remove from oven and set aside.

4.Meanwhile, place oil in a heavy-based saucepan over medium-high heat. Add onion, garlic and capsicum; saute 5 minutes, or until softened. Stir in capers, chilli, anchovy and bay leaf; cook a further 3 minutes.

5.Add crab and fregola; cook 3-5 minutes. Pour in white wine to deglaze. Add mussels, cod and fish stock.

6.Cover; simmer about 8 minutes. Add tomato and cover; cook a further 2-3 minutes.

7.Garnish with parsley and drizzle with olive oil to serve.

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