Couscous with fish

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Step 1
Moisten the couscous slightly with a little cold water, working it in with the fingers to prevent lumps from forming.

Step 2
Turn it into the sieve part of the couscousier.

Step 3
Rake the grains with your fingers to air them and help them to swell better.

Step 4
Do not cover the sieve.

Step 5
Steam over the simmering sauce for 30 minutes.

Step 6
Now turn the couscous into a large bowl.

Step 7
Sprinkle generously with cold water and stir well with a wooden spoon to break up any lumps and to separate and air the grains.

Step 8
Add a little salt at this point if you like.

Step 9
The water will make the grains swell very much.

Step 10
(A tablespoon of oil is sometimes added at the same time) Return to the top container and steam for a further 30 minutes.

Step 11
In a large pan, make a rich fish soup.

Step 12
Boil the fish tails and heads with all the vegetables, salt, black and cayenne pepper and saffron in 1-1½ litres water.

Step 13
Remove the scum as it rises to the surface.

Step 14
Simmer for an hour until the stock is rich and the vegetables are soft.

Step 15
Prepare the couscous as described above.

Step 16
Put it in the sieve and steam it over the simmering fish stock for 30 minutes.

Step 17
Remove the couscous and treat it as previously described.

Step 18
Remove the fish tails and heads from the stock, and if you like strain through a fine sieve, then return the vegetables to the stock.

Step 19
Lower in the whole fish, sliced if too large.

Step 20
Add the sliced quinces.

Step 21
Return the couscous to the sieve and steam it over the simmering fish for a further 30 minutes, less if the pieces of fish are not large.

Step 22
Adjust the seasoning of the reduced fish stock.

Step 23
Serve the fish and its sauce over the couscous in a large dish, or in separate dishes.