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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook