Sardinian Seafood Couscous - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350\u00b0F. Place fregola on a baking pan. Bake for 6 mins, or until light brown. Remove from oven and set aside.
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.
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.
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.
Garnish with parsley and drizzle with olive oil.