It is one of the most popular, simple and recognized dishes in the traditional Sicilian cuisine. It is very tasty that was born in the houses of fishermen families.

Ingredients
• 250g scorpion fish preferably
• wholemeal couscous
• garlic
• bay leaf
• onion
• 2 tomatoes
• 10 almonds
• ground cinnamon
• olive oil

How to prepare

Clean and fillet the fish. Remove the bones, being very careful not to leave any.
With these bones and the head, etc. make about 1.5 liters of fish stock.
Cut the fillets, tomatoes (without skin) and onion into medium pieces.
In an earthenware pan, sauté some garlic in olive oil and sauté the fish pieces.
Add the tomatoes and the coarsely chopped almonds and continue cooking, adding a little sugar. Now slowly add the fish stock, passing it through a fine sieve.
When you have poured in a liter of broth, add the sea salt.
Simmer for two hours and, as the stock evaporates, add the rest.
Towards the end of cooking, add a pinch of ground cinnamon. While the broth is cooking, soak the couscous with water, salt and a little olive oil for half an hour.
The water should cover the couscous. When the water has been absorbed, place the couscous in a colander (best if you have a terracotta couscous bowl) and place the colander over the rest of the fish stock.
Cover with an appropriately sized lid and bring the broth to a simmer once more.
In about half an hour you will have the couscous steamed over broth, having absorbed all the flavor!

The fish couscous is ready: serve the broth in an earthenware dish and the couscous in another bowl and let your guests help themselves; the couscous will absorb the broth.

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