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● Couscous with Fish Broth
4 1⁄2 pounds grouper
1 onion, chopped
1 clove garlic
1⁄8 teaspoon parsley
1⁄8 teaspoon hot red pepper flakes
1 tomato, chopped
salt
2 bay leaves
3⁄4 cups couscous, cooked
In a large pot over medium-high heat, combine the grouper, onions, garlic, parsley, hot red pepper flakes, tomato and season with salt. Cover the contents of the pot with water by 1 inch. Bring the pot to a boil. Reduce the heat and simmer, uncovered, for 11⁄2 to 2 hours. Remove from the heat and strain the broth through a sieve. Discard the contents of the sieve. Combine the broth with the bay leaves and transfer to the refrigerator. When the fish broth is cold, serve it in a gravy boat as an accompaniment to the couscous. ● Serves 4
