Sardinian Seafood Couscous

• 7 ounces fregola Sardinian couscous, available in gourmet and Italian food shops
• 2 fresh crabs
• 2 tablespoons extra virgin olive oil plus additional, to serve
• 2 tablespoons diced red onion finely
• 3 cloves garlic crushed
• 1/4 cup red pepper diced
• 8 capers
• 2 teaspoons green chili pepper minced fresh
• 2 anchovies minced
• 1 bay leaf
• 1/4 cup white wine
• 20 mussels cleaned
• 7 ounces cod fillet quartered
• 1 2/3 cups fish stock
• 2 medium tomatoes chopped
• 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, extra virgin olive oil, red onion, garlic, red pepper, capers, green chili pepper, anchovies, bay leaf, white wine, mussels, fish stock, tomatoes, flat leaf parsley

Taken from www.yummly.com/recipe/Sardinian-Seafood-Couscous-1399121 (may not work)