Cuscus and fish

Serves 6:
Cuscus preparation:
1/2 kg durum wheat semolina
1/4 litre salted water
Soup preparation:
2 kg soup-fish
1 onion, chopped
1 garlic clove
1 tomato
1 parsley sprig
hot pepper
bay leaves
salt

Put the semolina into a container, a fistful at a time. Knead with a rotatory movement, trying to obtain little gnocchetti, and leave to dry on a table-cloth for 3 hours. Transfer to a pot, cover with a wet cloth, then put the pot onto a pan filled with boiling water and steam for 1 ½ hours. To prepare the soup, cook the fish in 4 litres of water, adding the chopped onion, garlic clove, parsley, and the tomato. Season with salt and hot pepper. When cooked, sieve the soup. Add part of the fish soup to the cooked semolina, with two or three bay leaves. Cover with a cloth and keep in a warm place. Then serve, adding the fish soup little by little.

Serve this dish with Don Pietro bianco served at 13°