Mix semolina in a mixing
bowl with 1 pt. of water and the saffron diluted with 1/2
cup lukewarm water. Work the semolina until it becomes dry
and granulated (add more water if too dry, or more semolina
if too wet). Let the small kernels dry on a towel.
Warm the oil in a saucepan and brown
the garlic. Add the parsley and onion. When tender but not
brown, add 2 qts. poaching liquid, and salt and pepper.
Bring to a simmer and add the fish. Cook until the fish
is tender but still crisp. Remove fish from broth, set aside
and keep warm.
Strain the fish broth, bring to a boil,
place the semolina into a fine strainer and place suspended
over the boiling broth. Take care not to let steam come
out from the sides. This can be done by placing aluminum
foil between the strainer and the sides of the pot. It will
take at least 1 1/2 hours for the semolina to cook.
Place cooked semolina in a large platter
and add as much poaching liquid as it can absorbe to get
fairly moist and loose. Add a pinch of cinnamon, nutmeg,
salt and pepper. Top with the fish, which should be warm,
and place on top of the couscous.
Serves: 4
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