Ingredients: Per 6 servings
Before placing the cuscus in the cuscus steamer, flavor with an onion (cleaned and cut in half), a little olive oil and pepper and then place the eel on top, previously cleaned, peeled and cut into pieces. In the meantime, flavor the water for steam cooking with a few bay leaves, a cinnamon stick and a handful of pepper corns and one onion. Blanch the almonds for a few moments and peel them, toast them in the oven for a few minutes and finely crush them. Clean the remaining onion, chop and brown, along with the garlic cloves and a dash of oil, into a pot (preferably earthenware) over the heat. Add tomato puree and sauté as well, then add the fish cut into pieces, first the one requiring longer cooking time (for instance, squid) and, one after the other, all the other fish. Season with salt and pepper, add parsley (or basil), a pinch of saffron and the almonds previously crushed. Cook for a few more minutes covered, then remove the smaller fish (if any), pass through a sieve and blend the puree thus obtained into the soup. After getting rid of the onion used to flavor the dish together with the eel (which will be mushy), arrange the cuscus in the serving dish forming a well. Drizzle with the sauce and take the cuscus dish and the hot soup to the table separately.