Sardinian Seafood Couscous

• 7 oz fregola (Sardinian couscous, available in gourmet and Italian food shops)
• 2 None fresh crabs
• 2 tbsp extra-virgin olive oil, plus additional, to serve
• 2 tbsp finely diced red onion
• 3 cloves garlic, crushed
• 1/4 cup diced red pepper
• 8 None capers
• 2 tsp minced fresh green chili pepper
• 2 None anchovies, minced
• 1 None bay leaf
• 1/4 cup white wine
• 20 None mussels, cleaned
• 7 oz cod fillet, quartered
• 1 2/3 cups fish stock
• 2 medium tomatoes, chopped
• None None Fresh flat-leaf parsley, for garnish

1. Preheat the oven to 350u0b0F. Place fregola on a baking pan. Bake for 6 mins, or until light brown. Remove from oven and set aside.
2. Lift flaps on undersides 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 crabs in half.
3. Heat oil in a heavy-bottomed saucepan on medium-high heat. Add onion, garlic and peppers; saute for 5 mins, or until softened. Stir in capers, chili pepper, anchovies and bay leaf; cook for 3 mins.
4. Add crabs and fregola; cook for 3-5 mins. Pour in white wine to deglaze. Add mussels, cod and stock. Cover and simmer for 8 mins. Add tomatoes, cover and cook for 2-3 mins.
5. Garnish with parsley and drizzle with olive oil.

sardinian couscous, fresh crabs, extravirgin olive oil, red onion, garlic, red pepper, capers, fresh green chili pepper, anchovies, bay leaf, white wine, mussels, cod fillet, fish stock, tomatoes, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/30586 (may not work)