Sicilian Seafood Soup With Couscous

Ingredients:
1/3 Cup Olive Oil
1 Celery Stalk, Finely Chopped
1 Medium Onion, Finely Chopped
1 Carrot, Finely Chopped
1 Cup White Wine
3 Tablespoons Tomato Paste
2 Medium Ripe Tomatoes, Cored, Seeded, & Finely Chopped
2 Garlic Cloves, Minced
1 Zucchini, Halved Lengthwise And Cut Into 1/4 Inch Slices
4 Cups Seafood Stock
1/4 Teaspoon Saffron Threads
2 Tablespoons Finely Chopped Fresh Parsley Leaves
Red Chili Pepper, Finely Minced
Sea Salt & Black Pepper To Taste
8 Ounces Swordfish, Cut Into 1 Inch Cubes
8 Ounces Small Shrimp (Peeled)
1 Pound Cleaned Mussels
1 Pounds Cleaned Calamari, Cut Into 1/2 Inch Rings
1 Pound Small Clams
To Serve:
2 Tablespoons Chopped Fresh Parsley
6 Cups Cooked Couscous (Cook Following Package Directions)

Directions:
In a large stockpot, heat the oil over medium heat, then cook the celery, onion, and carrot until softened, about 10 minutes.
Add the wine, and cook over high heat until the wine has reduced by half, about 7 minutes.
Add the tomato paste, tomatoes, garlic, and zucchini, and cook for 4 to 5 minutes until the tomatoes have broken down.
Pour in the stock, saffron, parsley, chili pepper, salt and pepper, and bring to a boil.
Reduce the heat to a simmer, then add the seafood in the order it is listed, cover the pan and let cook through for about 10 minutes, shaking the pan from time to time.
Spoon the couscous into individual bowls, then ladle the hot soup on top.
Serve immediately.