Cous cous

Preparation:

Preparation: Does it derive directly from the Arab domination in Sicily, or was it the commuters from the Trapani area, in more recent times, i.e. the Sicilian workers or fishermen in nearby Tunisia, who taught it? One can easily answer: both. But one thing is certain: the couscous of the Trapani area (Trapani, Erice, Marsala), based on fish and which completely ignores the mutton, is different from the Algerian, Tunisian or Moroccan couscous, although both start from the same basic recipe of incocciata semolina in a very small ball of the mafaradda, a large popular earthenware dish with flared sides. Cus Cus Arabic word which means: chopped into small pieces. And in fact the semolina poured little by little into the mafaradda, under the rotating action of the fingers dipped in salted water, congeals into tiny balls the size of a pinhead. When all the granulated semolina has been turned into the mafarrada, the couscous is left to dry on a white tablecloth. Meanwhile, prepare the delicious cut fish: paururosato, from the snapper family or cod, scorpion fish; with a preponderance of sea eel. Failing that, the conger eel or moray eel can be used with the same result. For this delicious dish, fry the sliced onion, the chopped garlic, parsley and bay leaf in oil in a large saucepan, then add the tomato, cleaned and cut into small pieces. At this point arrange the fish all over the bottom of the pan and cover with about two liters of water: add salt and pepper, dissolve the pinch of saffron and cook over low heat. When all the fish is well cooked, and the sauce is then thick, filter less than half of it and dilute it with tepid water, it will be placed in the couscous pot; the other broth, for the moment remains in a warm place in the pan with the fish. Now the cuscusera is needed, that is the special double pot: the piñata, which is in contact with the fire, where we put half of the broth diluted with warm water, to form the savory water vapor of the gluttonous perfume, and the another that is on top, perforated like a colander, lined inside a towel, so that the couscous grains do not escape from the holes. Here now the incocciata semolina has been placed in this upper part of the cuscusera and we have proceeded to sprinkle it with a drop of olive oil: with the wooden spatula we will turn slightly so that all the balls feel the oil. And the moment has come, before sending to the boil, to weld the two pieces of this very special pot: a cudduruni, that is a belt of fresh bread dough, will do for us. This is the traditional way to weld the two pots, but in truth, a wet linen towel tightly knotted between the two pieces is sufficient to prevent the steam from escaping. The one above, however, must have a tight lid. The underlying brodetto must not wet the holes of the pot above since, we repeat, it is the steam that will have to cook the myriads of balls enclosed in the very thin towel. And now fire! It will take about an hour and a half of cooking for the couscous to be ready. After this time, pour the couscous into a large tureen, or into the cleaned mafaradda. Of the brodetto kept warm, filter half again, this time with the addition of the ground almonds, very white since they were first blanched in hot water, to remove the skin (just as if you were preparing almond milk). Here, this is the magic touch of the couscous so that the diners can use it. One last warning: this time 'snub' the fish, which has already given its best in the greedy dish. The couscous, with its velvety and unforgettable taste, should be savored like this, with only fish soup.