Couscous and fish broth

40 MINUTES|SERVES 4|EASY

prepared cuttlefish or squid 500g of body and tentacles (the fishmonger can do this)

extra-virgin olive oil shallot 1, chopped garlic 1 clove, sliced red chilli 1, seeded and sliced thyme 1 sprig white wine 50ml tomato purée 1 tbsp prawn or fish stock 1.5 litres couscous 200g clams 300g, cleaned mussels 300g, cleaned flat-leaf parsley a small bunch, roughly chopped basil a small bunch, roughly chopped dill chopped to make 1 tbsp chives chopped to make 1 tbsp tarragon 1 sprig, roughly chopped • Rinse the cuttlefish or squid and cut into 1cm cubes, roughly chop the tentacles. Heat 2 tbsp olive oil in a saucepan and fry the shallot, garlic, chilli and thyme. Cook until the shallot and garlic are golden brown.Add the cuttlefish and let it fry on a high heat for a couple of minutes. • Pour in the white wine and let it evaporate by half. Season with salt, and add the tomato purée and enough stock to cover. Simmer until the cuttlefish is tender, about 20 minutes, adding more stock if needed so that it's covered. • Meanwhile, pour 150ml of salted boiling water over the couscous, stir, add a few drops of olive oil, cover with clingfilm and leave to absorb.When ready to serve, use a fork to separate the grains. • Add the clams and mussels to the cuttlefish, cover with a lid and cook on a high heat for 2 minutes, shaking the pan occasionally, until the clams and mussels open, then remove from the heat. • Finish by stirring through the chopped herbs and check the seasoning. Serve with the warm couscous on the side.