It is very important to buy very fresh shellfish, to keep it at a low temperature and to prepare it properly, to bring out the best of its quality. It is a good idea to cook it quickly, to prevent it from becoming chewy.
Toast the Cous Cous in a pan with a little oil and pour on the boiling stock. Leave off the heat until the stock has been completely absorbed. Chop the garlic finely and add all the diced vegetables, sweat on a high flame in a pan with hot oil and sprinkle with the aromatic herbs. Season the cooked vegetables with salt and pepper and arrange as a base using a metal ring to give the shape. Add the Cous Cous to the same mould like a stopper and prepare the timbale in this way, taking care to seal all the ingredients well. Place the timbales in the oven for 10 minutes to warm slightly. Steam the shellfish and the octopus and then dress with a little oil and season with salt and pepper and a few basil leaves. Now prepare the sauce, blending the anchovies, a little stock and the tomato vinegar at high speed. Prepare to serve by arranging the warm marinated fish on the warm timbale. Finally, drizzle a little of the emulsified sauce over the top.