Couscous Trapani Style (Sicily)

Appetizers

Ingredients

Coarse semolina - 1 pound

OR

Coarse and fine semolina - 1/2 pound eahc

Saffron (optional) - pinch

Olive oil - 2/3 cup

Salt and pepper

Garlic, finely chopped - 1 clove

Onion, finely chopped - 1

Fish Stew 

Assorted fish - 3 pouds

Salt

Olive oil - 1 cup

Garlic, finely chopped - 2 cloves

Onion, finely chopped - 1 medium sized 

Parsley, finely chopped - 2-3 sprigs

Tomatoes (optional) - 1-2

Hot water - 10 cups

Pepper

Put 2 handuls of the grain into a large bowl and sprinkle with a little water in which you have dissolved the saffron, if used. Work the grains with your fingers to separate them and moisten them evenly. Rake them with one hand and with the other rub into small grains resembling lead shot. If the mix becomes too wet, add a little dry semolins and start again. Continue in this manner, adding more semolina and water until all the grains are moistened. Once or twice during the process put the grains into a sieve and shake the dry semolina out gently over the bowl. Spread the grains remaining in the sieve out on a cloth to dry.

Fill the bottom part of the utensil to be used with water. Put the prepared grains to the top part and dress them with olive oil, a little salt and pepper, the garlic and onion. Mix thoroughly but lightly. Put a damp cloth round the two utensils where they join to prevent steam from escaping, cover and steam over a very low heat for about 1 1/2 hours.

Fish stew: Clean and wash the fish in salted water. In a large casserole saute the garlic and onion until golden. Add the parsley and the fish, all in one layer. Cover with tomatoes, peeled and chopped if used. Pour in the water, sprinkle with salt and pepper, and simmer for 20 minutes, or until the fish are cooked. Keep hot.

When the couscous is ready, turn it into a large, heated bowl, stir it with a fork to break up any lumps and pour in enough of the fish stock to make a very thick soup. Cover the bowl, wrap it in a thick woolen cloth and leave for 30 minutes in a warm place. The grains will absorb the stock and swell up. Add more stock to moisten the couscous thoroughly, ladle into individual bowls and garnish with some fish. Serve with additional stock and a sprinkling of pepper.

Serves 6