# Couscous with Seafood

Recipe by [Tomás Ferreira](https://fridge.menu/en/u/tomasferreira)

A hearty couscous dish with clams, mussels, prawns, swordfish and squid in a light tomato and white wine sauce.

Servings: 4 · Cook 60 min · Fish

Contains: gluten, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Couscous with Seafood](https://image.fridge.menu/adaptations/9lqrn3p6/531c298ecbcf434a77747bc57979cdbfd262d33d25332135659a81b02142bfbc.jpg)

## Ingredients

- 250 g [Couscous](https://fridge.menu/en/i/couscous)
- 400 ml [Fish stock](https://fridge.menu/en/i/stock)
- 300 g [Clams](https://fridge.menu/en/i/clams)
- 200 g [Mussels](https://fridge.menu/en/i/mussels)
- 300 g [Prawns](https://fridge.menu/en/i/shrimp)
- 200 g Swordfish
- 250 g [Squid](https://fridge.menu/en/i/squid)
- 200 g Cherry tomatoes
- [Olive oil](https://fridge.menu/en/i/olive-oil) — to taste
- [Chives](https://fridge.menu/en/i/chives) — to taste
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste
- 0.5 pcs [Onion](https://fridge.menu/en/i/onion)
- 120 ml [White wine](https://fridge.menu/en/i/white-wine)

## Steps

1. Fill a bowl with cold salted water, add the clams and soak for about 30 minutes. (30 min)
2. In a non-stick pan, fry the finely chopped half onion for a few minutes.
3. Cut the swordfish into chunks and the squid into thin rings, add to the pan and fry for a few minutes until it reaches 63°C.
4. Pour in the white wine, add the cherry tomatoes cut in half, and cook for about 10 minutes. (10 min)
5. Rinse the prawns, remove the head, legs, tail and shell, and devein.
6. Add the peeled prawns to the pan together with the fish stock.
7. In another pan, cook the clams and mussels over high heat until the shells open, then remove from the shells.
8. Add the shelled clams and mussels with the strained liquid to the pan with the prawns and swordfish.
9. Season with salt and pepper, add the chives, and cover with a lid.
10. In a pot, put the couscous, add the fish stock and stir until the liquid is fully absorbed, then fluff with a fork.
11. Transfer the couscous to a bowl, add the dressing, garnish with mussels and clams, and serve hot.

Published 2026-10-09

https://fridge.menu/en/r/couscous-with-seafood-9lqrn3p6

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