Couscous with fish

500 gr of fine semolina – one bar and two burbot (200 gr of fish per person) Mullet, seabream … – 4 small turnips – 4 small potatoes – 4 carrots – 4 onions, quartered – 3 tbsp of tomato paste – 2 peppers – olive oil – 2 cubic broths – 1 or 2 tablespoons of hot paprika (depending on your tastes) Cooking string.

  1. Cut the peppers into small pieces by removing the pips. Sauté in a drizzle of olive oil in the couscous pot over medium heat. Once they are cooked, remove them. Brown the onion quarters in the same oil. Add the tomato paste, the peeled vegetables, the paprika, cover with 2 liters of water, add the two cubic broths (it is not worth the salt because the cube broths are already). You can put the fish’s head in the broth to perfume it.
  2. Mix the semolina with 2 tablespoons of olive oil, salt and pepper. Moisten with a little water (5cl). Place the semolina in the upper part of the couscoussier over the sauce. She steamed.
  3. Regularly check the cooking of the vegetables. Once the vegetables are cooked, put the semolina in a large dish, pour the sauce little by little, mixing regularly. Place the vegetables on the semolina, cover with foil so that it stays warm while waiting for the fish to cook.