Fish couscous

Couscous di pesce

Following the classic preparation, the semolina should be placed in a large container called mafararda.

Of course, a normal bowl is also fine, as long as it is large.
Put some semolina in the bowl and start pouring in some water, mixing with your hand using circular movements.
Add all the rest of the semolina and more water until you obtain small grains, then pour in a little olive oil. The semolina should be added little by little until it is all ready.
At this point we start steaming the couscous.

Fill a large pot three-quarters full with water flavored with oil, pepper and a few bay leaves. Place the couscous pot (a sort of colander) on this pot, trying not to let the steam escape from the pot.
Create slits in the couscous with a fork to let the steam that rises from the pot at the base escape.
Place the pan on the stove over high heat and as soon as steam starts to come out of the semolina, lower the heat and leave to cook for about two hours.

Stir the couscous occasionally and make slits each time.

In the meantime, prepare the fish broth.
Fry the garlic and onion in a pan with olive oil, then add the peeled tomato and season with salt and pepper. Add a few bay leaves and chopped parsley and after a few minutes place the fish on the bottom, covering it with 2 liters of water.
When the fish is ready, filter the broth and add a little water if necessary.

As soon as the couscous is cooked you will have to put it in a large bowl and season it with the fish broth. Keep it warm by covering it with a blanket for at least an hour and a half to ensure that it absorbs all the broth and takes on all the flavor of the fish.

Enjoy your meal!