Couscous

Preparation:

Preparation: Dissolve the saffron in 100 g of hot (not boiling) water. Mix the two qualities of semolina together. In a suitable container, with flared walls (Mafaradda in dialect) pour 1 tablespoon of saffron water, a handful of semolina and work the semolina with your fingers, rubbing it on the walls until it forms granules. As they are prepared, place them to dry on a cloth. To prepare the fish soup: in a large saucepan, brown the chopped onion, garlic, parsley with the bay leaf in the oil; add the chopped tomatoes; season and add the fish in a single layer. Cover with about 2 liters of water, season with salt and pepper. When the fish is cooked, filter the broth. To cook the semolina: once the fish soup is ready, filter the broth keeping it warm and set aside 1/2 l. Put the remainder in the appropriate couscous pot with 1/2 l of water. Place the couscous pot with holes in it (or a colander). Wrap the contact edge with a moistened band so that no steam escapes during cooking. Pour the semolina into the couscous pot with 4 tablespoons of oil and mix. Close hermetically with a heavy lid. Place on low heat and cook for 90 minutes. How to serve: pour the steamed grains into a small saucepan and sprinkle them with a little of the hot broth kept aside, mix with a wooden spoon. Cover and wrap in a warm cloth. Let it rest for 1 hour and repeat the operation from time to time until the semolina swells up when the broth is well absorbed. Then pour it into a large dish, sprinkle with a little of the thick cooking broth and spice with cinnamon, nutmeg, pepper, cloves; mix. Place pieces of fish pulp on it.