Couscous (Cuscus)
Instructions
Dissolve saffron in 100 g of warm water (not hot).
Mix together the two qualities of semolina.
In a suitable receptacle, flared walls (mafaradda) pour 1 tablespoon of Saffron water, a handful of flour and work the flour with your fingers wiping the walls to form the beads.
As they are prepared place them to dry on a cloth.
To prepare the soup: in a large saucepan Sauté in olive oil chopped onion, garlic, parsley and bay leaf; combine the chopped tomato; to flavor and add the fish in a single layer.
Cover with about 2 l of water, season with salt and pepper.
To cooking fish filter the broth.
To cook the grits: prepared fish soup filter the broth and keep warm by 1/2 l Put the remainder in a special pot of couscous with 1/2 liter of water.
Place the couscous pot chestnut Pan (or a colander).
Wrap the edge of contact with a damp cloth so that no steam comes out during cooking.
Pour into the couscous pot with 4 tablespoons of castor oil and mix.
Seal with a heavy lid.
Put on low heat and cook for 90 minutes.
How to serve: pour the steamed beans into a pan and irrorarli with a little hot broth kept aside, mix with a wooden spoon.
Cover and wrap in a warm cloth.
Let stand for 1 hour, occasionally repeating the operation until the broth well absorbing Castor is swollen.
Pour it into a large plate, drizzle with a little of the thick broth and spice with cinnamon, nutmeg, pepper, cloves; mix.
Place pieces of fish flesh.
Ingredients and dosing for 6 persons
- For durum:
- 200 g of fine semolina
- 200 g of coarse semolina
- Saffron
- For fish soup:
- 1000 g of assorted plug from fish soup
- Parsley
- Laurel
- 2 onions
- 1 tomato
- Garlic
- Olive oil extra virgin
- Cinnamon
- Nutmeg
- Powdered cloves