Trapani couscous with fish broth

Mix cool unsalted water into the semolina, in small batches one after another.

Season the raw couscous grains with basil, then add olive oil and toss and mix thoroughly.

Variation: in winter, season with parsley and bay leaves instead of basil.

Put the seasoned couscous in the top part of the couscous pot and steam over plain, unsalted boiling water, never covered so the steam escapes.

Stir about every 20 minutes so it cooks evenly.

Start the broth with plenty of extra virgin olive oil, lots of whole peeled garlic cloves, a generous amount of tomato concentrate, salt and pepper, lots of fresh basil and some broken cinnamon sticks.

Cook the fish in the broth at the same time as the couscous steams, an hour and a half to two hours in all.

Combine: ground almonds on top of the couscous, bits of the cooked fish, and a scoop of the brothy sauce.