Sicilian Seafood Stew with Almonds and Couscous

Ingredients

• 1/3 cup olive oil
• 1 celery stalk, minced
• 1 medium red bell pepper, stemmed, seeded, and minced
• 1 medium yellow onion, minced
• 1 small carrot, minced
• 2 tbsp. tomato paste
• 2 vine-ripe tomatoes, cored, seeded, and finely chopped
• 1 garlic clove, minced
• 1 zucchini, halved lengthwise and sliced 1?4-inch thick
• 4 cups fish stock
• 1/4 tsp. saffron threads
• 8 oz. swordfish, cut into 1-inch pieces
• 8 oz. small head-on shrimp
• 1 lb. mussels, cleaned
• 1 lb. calamari bodies and tentacles, bodies cut into 1?2-inch rings
• 1 lb. cockles, cleaned
• 1/2 cup whole toasted almonds, finely chopped
• 2 tbsp. packed flat-leaf parsley leaves
• 2 tbsp. toasted pine nuts
• Kosher salt and freshly ground black pepper
• 6 cups cooked couscous

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